Determination of degree of retrogradation of cooked rice by near-infrared reflectance spectroscopy.
1994
Cho S.Y. | Choi S.G. | Rhee C.
AGROVOC Keywords
Bibliographic information
Korean Journal of Food Science and Technology
Volume
26
ISSN
0367-6293
Pagination
v.579-584(5)
Other Subjects
Coccion; Propriete physicochimique; Duree; Propiedades fisico quimicas; Analisis estadistico; Duracion
Note
6 illus.; 3 tables; 19 ref. Summaries (En, Ko).
Type
Journal Article; Journal Part; Summary
Source
Korean-Journal-of-Food-Science-and-Technology (Korea Republic). (Oct 1994). v. 26(5) p. 579-584.
Corporate Author
Korea University, Seoul (Korea Republic). Department of Food Technology
2012-11-15
AGRIS AP
Data Provider
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