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"Record"

Correlation between protein contents of brown rice and texural parameters of cooked rice and cooking quality of rice  [1984]

Yanase, H. Ohtsubo, K. (National Food Research Inst., Yatabe, Ibaraki (Japan)) Hashimoto, K. Sato, H. et al.

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Otras materias

  • arroz
  • riz
  • texture
  • coccion
  • contenido proteico
  • textura
  • teneur en proteines
  • granos
  • rice
  • protein content
  • grain
  • cooking
  • cuisson

Publicación

Report of National Food Research Institute (Japan)

ISSN : 0301-9780

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