-, F. I. P. H.; JOKO NUGROHO WAHYU KARYADI; NURSIGIT BITORO; IQBAL; DIYAH YUMEINA; OLLY SANNY HUTABARAT; MURSALIM. Arrhenius kinetics on changes in the physical, chemical, and cooking quality of rice with a combination of amylose content and temperature during storage . Jurnal Agritechno, [S. l.], p. 15–22, 2025. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/at/article/view/1957. Acesso em: 5 oct. 2025.