Determination of degree of retrogradation of cooked rice by near-infrared reflectance spectroscopy.
1994
Cho S.Y. | Choi S.G. | Rhee C.
AGROVOC关键词
书目信息
Korean Journal of Food Science and Technology
卷
26
ISSN
0367-6293
页码
v.579-584(5)
其它主题
Coccion; Analisis estadistico; Propiedades fisico quimicas; Duracion; Duree; Propriete physicochimique
注释
6 illus.; 3 tables; 19 ref. Summaries (En, Ko).
类型
Journal Article; Summary
来源
Korean-Journal-of-Food-Science-and-Technology (Korea Republic). (Oct 1994). v. 26(5) p. 579-584.
团体作者
Korea University, Seoul (Korea Republic). Department of Food Technology
2012-11-15
AGRIS AP
