Variations in the texture properties of cooked rice as a function of instrumental parameter conditions

2016

Choi, W.S., Korea National University of Transportation, Chungju, Republic of Korea | Seo, H.S., University of Arkansas, Arkansas, USA


书目信息
Korean Journal of Food Science and Technology
48 5 ISSN 0367-6293
页码
pp. 521-524
其它主题
Cross-head speed; Cooked rice; Texture profile analysis; Compression ratio
语言
注释
Summary(En)
2 tables
1ill., 12 ref.
类型
Directory

2018-07-15
AGRIS AP
在Google Scholar上查找
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