Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice
- 15 January 1999
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 76 (1) , 56-62
- https://doi.org/10.1094/cchem.1999.76.1.56
Abstract
No abstract availableKeywords
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