Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content

Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content is a paper indexed in ScholarIQ from OpenAlex.

How many citations does Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content have?

Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content has 25 citations in the OpenAlex counts ScholarIQ stores.

When was Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content published?

Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content has 2022 year in the ScholarIQ index.

What is the open-access status of Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content?

Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content has gold oa status in the ScholarIQ index.

What is the DOI of Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content?

The DOI for Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content is on the source record.

What is the OpenAlex record for Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content?

The OpenAlex for Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content is on the source record.