AGRIS - International System for Agricultural Science and Technology

Variations in the texture properties of cooked rice as a function of instrumental parameter conditions

2016

Choi, W.S., Korea National University of Transportation, Chungju, Republic of Korea | Seo, H.S., University of Arkansas, Arkansas, USA


Bibliographic information
Korean Journal of Food Science and Technology
Volume 48 Issue 5 ISSN 0367-6293
Pagination
pp. 521-524
Other Subjects
Texture profile analysis; Compression ratio; Cooked rice; Cross-head speed
Language
Korean
Note
Summary(En)
2 tables
1ill., 12 ref.
Type
Directory

2018-07-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org