Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming

出版年份 2016 全文链接

标题

作者

关键词

parboiling process, rice, head rice yield, color value, hardness, degree of starch gelatinization

出版物

Rice Science

Volume 23, Issue 6, Pages 339-344

出版商

Elsevier BV

发表日期

2016-11-17

DOI

10.1016/j.rsci.2016.06.007

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