论文信息 - Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice - 字舞流文

Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice

W. R. Windham | B. D. Webb | B. G. Lyon | F. E. Barton | A. McClung | E. Champagne | S. Linscombe | B. Vinyard | K. Moldenhauer | D. E. Kohlwey | K. McKenzie