The breakage susceptibility of raw and parboiled rice: A review

标题
The breakage susceptibility of raw and parboiled rice: A review
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 117, Issue 3, Pages 304-315
出版商
Elsevier BV
发表日期
2013-03-17
DOI
10.1016/j.jfoodeng.2013.03.009

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