Functional Properties as Affected by Laboratory-Scale Parboiling of Rough Rice and Brown Rice

标题
Functional Properties as Affected by Laboratory-Scale Parboiling of Rough Rice and Brown Rice
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 8, Pages E370-E377
出版商
Wiley
发表日期
2008-09-18
DOI
10.1111/j.1750-3841.2008.00926.x

向作者/读者发起求助以获取更多资源

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

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