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关键词
书目信息
页码
pp. 562-568
其它主题
Microondes; Coccion; Propiedades organolepticas; Tecnologia de los alimentos; Propriete organoleptique
语言
韩国人
注释
Summaries (En, Ko)
6 illus.; 3 tables; 22 ref.
类型
Summary; Bibliography
1998-08-15
AGRIS AP
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