Effect of rice variety, rice flour concentration and enzyme levels on composite bread quality
- 1 April 1994
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 64 (4) , 433-440
- https://doi.org/10.1002/jsfa.2740640407
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- A gel consistency test for eating quality of riceJournal of the Science of Food and Agriculture, 1973