EFFECT OF PROCESSING CONDITIONS ON THE EXPANDED VOLUME, COLOR, AND SOLUBLE STARCH OF PARBOILED RICE

被引：0

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作者：

ROBERTS, RL

POTTER, AL

KESTER, EB

KENEASTER, KK

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来源：

CEREAL CHEMISTRY | 1954年 / 31卷 / 02期

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中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

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页码：121 / 129

页数：9

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