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: 26 apr. 2026.