The relationship between cooked-rice texture and the physicochemical characteristics of rice
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference23 articles.
1. Chemical Aspects of Rice Grain Quality;Suzuki,1979
2. TEXTURE MEASUREMENT OF COOKED RICE AND ITS RELATIONSHIP TO THE EATING QUALITY
3. Chemical Aspects of Rice Grain Quality;Blakeney,1979
4. Indicators of eating quality for non-waxy rices
5. Eating quality indicators for waxy rices
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