Crossmark

Variation in amylose content in three rice variants predominantly influences the properties of sushi rice

Crossref DOI link: https://doi.org/10.1007/s11694-024-02513-x

Published Online: 2024-05-09

Published Print: 2024-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Hebishy, Essam https://orcid.org/0000-0002-8796-1845
Buchanan, Dominic

Rice, Julie

Oyeyinka, Samson A. https://orcid.org/0000-0002-5760-541X
License Information

Text and Data Mining valid from 2024-05-09

Version of Record valid from 2024-05-09
More Information

Article History

Received: 21 January 2024

Accepted: 17 March 2024

First Online: 9 May 2024

Declarations

:

: The authors declare no conflict of interest.