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Analysis of the Texture Characteristics of Cooked Rice Usin..:
Shin, Sun-Hwa
;
Choi, Won-Seok
Journal of the Korean Society of Food Science and Nutrition. 51 (2022) 6 - p. 627-631 , 2022
Link:
https://doi.org/10.3746/jkfn.2022.51.6.627
RT Journal T1 <Title>Analysis of the Texture Characteristics of Cooked Rice Using Extrusion Tests under Various Measurement Conditions</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3746_jkfn.2022.51.6.627&Exemplar=1&LAN=DE A1 Shin, Sun-Hwa A1 Choi, Won-Seok PB The Korean Society of Food Science and Nutrition YR 2022 SN 1226-3311 SN 2288-5978 JF Journal of the Korean Society of Food Science and Nutrition VO 51 IS 6 SP 627 OP 631 LK http://dx.doi.org/https://doi.org/10.3746/jkfn.2022.51.6.627 DO https://doi.org/10.3746/jkfn.2022.51.6.627 SF ELIB - SuUB Bremen
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