APA Citation

Koh, E., & Surh, J. (2016). Parboiling improved oxidative stability of milled white rice during one-year storage. Food Sci Biotechnol.

Citação norma Chicago

Koh, Eunmi, and Jeonghee Surh. "Parboiling Improved Oxidative Stability of Milled White Rice During One-year Storage." Food Sci Biotechnol 2016.

MLA Citation

Koh, Eunmi, and Jeonghee Surh. "Parboiling Improved Oxidative Stability of Milled White Rice During One-year Storage." Food Sci Biotechnol 2016.

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