|
|||||
|
|
Results of a collaborative test on the measurement of grain elongation of milled rice during cooking |
|
| Authors: | B.O. Juliano C.M. Perez |
| Affiliation: | International Rice Research Institute, Cereal Chemistry Department, Los Baños, Laguna, The Philippines |
| Abstract: | |
| Keywords: | GT gelatinization temperature ICC International Association for Cereal Chemistry IRRI International Rice Research Institute cv coefficient of variation |
| 本文献已被 ScienceDirect 等数据库收录！ | |