COMPARATIVE STUDIES ON THE PHYSICOCHEMICAL PROPERTIES AND MICROSTRUCTURE OF RAW AND PARBOILED RICE

被引：15
作者：
DAMIR, AA
机构：
来源：
FOOD CHEMISTRY | 1985年 / 16卷 / 01期
关键词：
D O I：
10.1016/0308-8146(85)90015-9
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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页码：1 / 14
页数：14
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