Relating amylose and protein contents to eating quality in 105 varieties of Japonica rice

MLA

Hai-Yan Wei, et al. “Relating Amylose and Protein Contents to Eating Quality in 105 Varieties of Japonica Rice.” Cereal Chemistry, vol. 97, Oct. 2020, pp. 1303–12. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........29d561a176a635cec257474ddf4e1eed&authtype=sso&custid=ns315887.

APA

Hai-Yan Wei, Hong-Cheng Zhang, Shuang Cheng, Qiu-Yuan Liu, Yu Tao, Guodong Liu, Lei Zhou, Zhi-peng Xing, & Jin-Yu Tian. (2020). Relating amylose and protein contents to eating quality in 105 varieties of Japonica rice. Cereal Chemistry, 97, 1303–1312.

Chicago

Hai-Yan Wei, Hong-Cheng Zhang, Shuang Cheng, Qiu-Yuan Liu, Yu Tao, Guodong Liu, Lei Zhou, Zhi-peng Xing, and Jin-Yu Tian. 2020. “Relating Amylose and Protein Contents to Eating Quality in 105 Varieties of Japonica Rice.” Cereal Chemistry 97 (October): 1303–12. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........29d561a176a635cec257474ddf4e1eed&authtype=sso&custid=ns315887.