Relation between rice milling methods and palatability of cooked rice, 2: Relation between quality of milled rice and sensory evaluation of cooked rice

1985

Yanase, H. | Ohtsubo, K. | Ishima, T. | Sagawa, H. (National Food Research Inst., Yatabe, Ibaraki (Japan))

Опубликовано в

Report of National Food Research Institute (Japan)

Выпуск 47 ISSN 0301-9780

Нумерация страниц

pp. 1-10

Другие темы

Coccion; Propriete organoleptique; Propiedades organolepticas; Qualite

Язык

Японский

Примечание

6 ref.; Summaries (En, Ja)

Тип

Summary

В АГРИСе с: 1987-08-15

Формат: AGRIS AP

Поставщик данных

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