Sofía, G., Rosa, O., & Luisa, S. M. Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
Chicago Style (17th ed.) CitationSofía, Guillén, Oria Rosa, and Salvador María Luisa. Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
MLA (9th ed.) CitationSofía, Guillén, et al. Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
Warning: These citations may not always be 100% accurate.