Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water

Published 2012 View Full Article

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Title
Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 113, Issue 4, Pages 559-568
Publisher
Elsevier BV
Online
2012-07-16
DOI
10.1016/j.jfoodeng.2012.07.005

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