Quality control of cooked rice: Exploring physicochemical changes of the intrinsic component in production.

MLA

Zuo, Zhongyu, et al. “Quality Control of Cooked Rice: Exploring Physicochemical Changes of the Intrinsic Component in Production.” Food Chemistry, vol. 463, Jan. 2025, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.141295.

APA

Zuo, Z., Zhang, M., Li, T., Zhang, X., & Wang, L. (2025). Quality control of cooked rice: Exploring physicochemical changes of the intrinsic component in production. Food Chemistry, 463, N.PAG. https://doi.org/10.1016/j.foodchem.2024.141295

Chicago

Zuo, Zhongyu, Ming Zhang, Ting Li, Xinxia Zhang, and Li Wang. 2025. “Quality Control of Cooked Rice: Exploring Physicochemical Changes of the Intrinsic Component in Production.” Food Chemistry 463 (January): N.PAG. doi:10.1016/j.foodchem.2024.141295.