Impact of proteins on pasting and cooking properties of waxy and non-waxy rice

标题
Impact of proteins on pasting and cooking properties of waxy and non-waxy rice
作者
关键词
-
出版物
JOURNAL OF CEREAL SCIENCE
Volume 47, Issue 2, Pages 372-379
出版商
Elsevier BV
发表日期
2007-06-27
DOI
10.1016/j.jcs.2007.05.018

向作者/读者发起求助以获取更多资源

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started