SENSORY EVALUATION OF COOKED RICE IN RELATION TO WATER-TO-RICE RATIO AND PHYSICOCHEMICAL PROPERTIES
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2007.00084.x/fullpdf
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3. Effects of Drying Conditions, Final Moisture Content, and Degree of Milling on Rice Flavor
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