Sahoo, U., Biswal, M., Nayak, L., Kumar, R., Tiwari, R. K., Lal, M. K., . . . Kumar, A. (2025). Rice with lower amylose content could have reduced starch digestibility due to crystallized resistant starch synthesized by linearized amylopectin. Journal of the science of food and agriculture, 105(5), 3064-3072. https://doi.org/10.1002/jsfa.14074
Chicago Style (17th ed.) CitationSahoo, Upasana, et al. "Rice with Lower Amylose Content Could Have Reduced Starch Digestibility Due to Crystallized Resistant Starch Synthesized by Linearized Amylopectin." Journal of the Science of Food and Agriculture 105, no. 5 (2025): 3064-3072. https://doi.org/10.1002/jsfa.14074.
MLA (9th ed.) CitationSahoo, Upasana, et al. "Rice with Lower Amylose Content Could Have Reduced Starch Digestibility Due to Crystallized Resistant Starch Synthesized by Linearized Amylopectin." Journal of the Science of Food and Agriculture, vol. 105, no. 5, 2025, pp. 3064-3072, https://doi.org/10.1002/jsfa.14074.