http://rdf.ncbi.nlm.nih.gov/pubchem/reference/35638720

Outgoing Links

Predicate Object
contentType Journal Article
endingPage 3506
issn 0022-1147
1750-3841
issueIdentifier 8
pageRange 3494-3506
publicationName Journal of Food Science
startingPage 3494
hasFundingAgency http://rdf.ncbi.nlm.nih.gov/pubchem/organization/MD5_487baf6554eb36bb22c6138d90a7c50f
http://rdf.ncbi.nlm.nih.gov/pubchem/organization/MD5_126979bc6a829ec16e9269cb74715cc7
http://rdf.ncbi.nlm.nih.gov/pubchem/organization/MD5_1c0aa062611518a12552a116a65f748d
http://rdf.ncbi.nlm.nih.gov/pubchem/organization/MD5_11698e8344350031d0060661f714eab2
http://rdf.ncbi.nlm.nih.gov/pubchem/organization/MD5_d62165d02317022247465574ee96a4fc
bibliographicCitation Qi W, Ma CM, Xing WJ, Fan J, Yang Y, Yang CH, Zhang N. Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products. J Food Sci. 2023 Aug;88(8):3494–506. doi: 10.1111/1750-3841.16683. PMID: 37326339.
creator http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_cdc18cc2d48cb53394e7b4dd1acd4ca0
http://rdf.ncbi.nlm.nih.gov/pubchem/author/ORCID_0000-0002-5706-641X
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_a997ac6a2a1c8aa1a4f0b8505476a03e
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_be65c474081759dd2f9dd987c67538c0
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_645bd5c7c983695f685c121707d165d3
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_9c703ff77feea21a108f2d0d0cea435d
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_08cf770445efd72a536499c0411c59f7
date 2023-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier https://pubmed.ncbi.nlm.nih.gov/37326339
https://doi.org/10.1111/1750-3841.16683
isPartOf https://portal.issn.org/resource/ISSN/0022-1147
https://portal.issn.org/resource/ISSN/1750-3841
http://rdf.ncbi.nlm.nih.gov/pubchem/journal/20961
language English
source https://www.crossref.org/
https://pubmed.ncbi.nlm.nih.gov/
title Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products
discusses http://id.nlm.nih.gov/mesh/M0022883
hasPrimarySubjectTerm http://id.nlm.nih.gov/mesh/D012275Q000737
hasSubjectTerm http://id.nlm.nih.gov/mesh/D005433Q000032
http://id.nlm.nih.gov/mesh/D014867Q000737
http://id.nlm.nih.gov/mesh/D055598
http://id.nlm.nih.gov/mesh/D014783
http://id.nlm.nih.gov/mesh/D012995

Total number of triples: 38.