Chun, Areum <br/><br/>
Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa).  [electronic resource] 

 -  Journal of agricultural and food chemistry  Apr 2015 
 - 3085-93 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf504870p  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking<br/>Hot Temperature<br/>Molecular Structure<br/>Oryza--chemistry<br/>Starch--chemistry