A study on determination of texture characteristics of the cooked rice(III)-optimum conditions for determination of texture characteristics of the cooked rice

被引：0

作者：

Mao, Genwu ^{[1
]}

Dong, Deliang ^{[1
]}

Yang, Ruizheng ^{[2
]}

Zhang, Guodong ^{[2
]}

Liu, Jianwei ^{[2
]}

机构：

[1] Chengdu Grain Storage Research Institute, Chengdu 610031, China

[2] Key Laboratory of Food Biotechnology of Sichuan, Xihua University, Chengdu 610039, China

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10;

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页码：6 / 10