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))
AGROVOC关键词
书目信息
Report of National Food Research Institute (Japan)
期
47
ISSN
0301-9780
页码
pp. 1-10
其它主题
Coccion; Propriete organoleptique; Propiedades organolepticas; Qualite
语言
日本人
注释
6 ref.; Summaries (En, Ja)
类型
Summary
1987-08-15
AGRIS AP
