WHOLE-GRAIN RICE FLAVOR ASSOCIATED WITH ASSORTED BRAN COLORS
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2011.00368.x/fullpdf
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4. Development of an almond lexicon to assess the sensory properties of almond varieties;CIVILLE;J. Sensory Studies,2010
5. Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing;FINOCCHIARO;Mol. Nutr. Food Res.,2007
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