Cite
Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties.
MLA
Yunlong Pang, et al. “Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties.” PLoS ONE, vol. 11, no. 12, Jan. 2016, p. e0168483. EBSCOhost, https://doi.org/10.1371/journal.pone.0168483.
APA
Yunlong Pang, Jauhar Ali, Xiaoqian Wang, Neil Johann Franje, Jastin Edrian Revilleza, Jianlong Xu, & Zhikang Li. (2016). Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties. PLoS ONE, 11(12), e0168483. https://doi.org/10.1371/journal.pone.0168483
Chicago
Yunlong Pang, Jauhar Ali, Xiaoqian Wang, Neil Johann Franje, Jastin Edrian Revilleza, Jianlong Xu, and Zhikang Li. 2016. “Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties.” PLoS ONE 11 (12): e0168483. doi:10.1371/journal.pone.0168483.