EFFECT OF PROCESSING CONDITIONS ON THE EXPANDED VOLUME, COLOR, AND SOLUBLE STARCH OF PARBOILED RICE

被引：0
|
作者：
ROBERTS, RL
POTTER, AL
KESTER, EB
KENEASTER, KK
机构：
来源：
CEREAL CHEMISTRY | 1954年 / 31卷 / 02期
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D O I：
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
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页码：121 / 129
页数：9
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