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.], v. 18, n. 2, p. 15–22, 2025. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/at/article/view/1957. Acesso em: 23 jun. 2026.