Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions.

Name: Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions.
Author: Sasaki, Tomoko

Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions. — المؤلف: Sasaki, Tomoko — Food science & nutrition Feb 2019

المؤلف: Sasaki, Tomoko
النشر: Food science & nutrition Feb 2019
الوصف: 721-729 p.