Cooking conditions and textural changes of cooked rice added with black rice
1998
Kim, D.W. | Eun, J.B. | Rhee, C.O. (Chonnam National University, Kwangju (Korea Republic). Department of Food Science and Technology)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 562-568
Other Subjects
Microondes; Coccion; Propiedades organolepticas; Tecnologia de los alimentos; Propriete organoleptique
Language
Korean
Note
Summaries (En, Ko)
6 illus.; 3 tables; 22 ref.
Type
Summary; Bibliography
1998-08-15
AGRIS AP
Data Provider
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