INTERNATIONAL COOPERATIVE TEST ON TEXTURE OF COOKED RICE-Reference-Cited by-同舟云学术

INTERNATIONAL COOPERATIVE TEST ON TEXTURE OF COOKED RICE

Published:1984-12 Issue:4 Volume:15 Page:357-376
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

JULIANO BIENVENIDO O.,PEREZ CONSUELO M.,ALYO-SHIN E. P.,ROMANOV V. B.,BLAKENEY ANTHONY B.,WELSH LYNSEY A.,CHOUDHURY NURUL H.,LILIA DELGADO L,IWASAKI TETSUYA,SHIBUYA NAOTO,MOSSMAN ALBERT P.,SIWI BERNARD,DAMARDJATI DJOKO S.,SUZUKI HIROSHI,KIMURA HIDESHI

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1984.tb00392.x/fullpdf

Reference18 articles.

1. A gel consistency test for eating quality of rice

2. Multiple Range and Multiple F Tests

3. IRRI (International Rice Research Institute) . 1976 . Annual report for 1975. Los Banos, Laguna, Philippines, pp.83 -90 .

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