http://rdf.ncbi.nlm.nih.gov/pubchem/reference/23715511

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bibliographicCitation Zhu L, Zhang H, Wu G, Qi X, Wang L, Qian H. Effect of structure evolution of starch in rice on the textural formation of cooked rice. Food Chem. 2021 Apr 16;342():128205. doi: 10.1016/j.foodchem.2020.128205. PMID: 33092921.
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title Effect of structure evolution of starch in rice on the textural formation of cooked rice
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