These authors contributed equally to this work as co-first authors.
Study on gelatinization property and edible quality mechanism of rice
Article first published online: 30 JUL 2012
Copyright © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Starch - Stärke
Volume 64, Issue 11, pages 846–854, November 2012
How to Cite
Huang, T., Zhu, B., Du, X., Li, B., Wu, X. and Wang, S. (2012), Study on gelatinization property and edible quality mechanism of rice. Starch/Stärke, 64: 846–854. doi: 10.1002/star.201100177
- Issue published online: 23 OCT 2012
- Article first published online: 30 JUL 2012
- Manuscript Accepted: 24 APR 2012
- Manuscript Revised: 16 APR 2012
- Manuscript Received: 22 NOV 2011
- The National Natural Science Foundation of China. Grant Number: 31071607
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