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1 Ergebnisse
1
Comparison of quality of appearance, cooking quality, and p..:
Hu, Xianqiao
;
Zhang, Weixing
;
Lu, Lin
...
Cereal Chemistry. 99 (2022) 4 - p. 873-883 , 2022
Link:
https://doi.org/10.1002/cche.10543
RT Journal T1
Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_cche.10543&Exemplar=1&LAN=DE A1 Hu, Xianqiao A1 Zhang, Weixing A1 Lu, Lin A1 Shao, Yafang A1 Chen, Mingxue A1 Zhu, Zhiwei A1 Mou, Renxiang PB Wiley YR 2022 SN 0009-0352 SN 1943-3638 JF Cereal Chemistry VO 99 IS 4 SP 873 OP 883 LK http://dx.doi.org/https://doi.org/10.1002/cche.10543 DO https://doi.org/10.1002/cche.10543 SF ELIB - SuUB Bremen
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