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BASSINELLO, P. Z.; FONSECA, R. C.; KOAKUZU, S. N.; CARVALHO, R. N.; MORAIS, J.; FRANCO, C. M. L. Cooking quality and physicochemical traits of upland rice with different amylose content. In: INTERNATIONAL RICE CONGRESS, 4., 2014, Bangkok. Rice for the world. Bangkok: IRRI, 2014. IRC14-0643.
URL: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/112688/1/pzbirc2014.pdf
Biblioteca(s): Embrapa Arroz e Feijão.