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Effects of dynamic low temperature during the grain filling stage on starch morphological structure, physicochemical properties, and eating quality of soft japonica rice
- Source :
- Cereal Chemistry. 97:540-550
- Publication Year :
- 2020
- Publisher :
- Wiley, 2020.
Details
- ISSN :
- 19433638 and 00090352
- Volume :
- 97
- Database :
- OpenAIRE
- Journal :
- Cereal Chemistry
- Accession number :
- edsair.doi...........30c5a1fa8b246148b9569c63a6932405
- Full Text :
- https://doi.org/10.1002/cche.10268