Effect of fragmentation degree on sensory and texture attributes of cooked rice

被引：0
|
作者：
Wang, Ziyuan [1 ,2 ]
Su, Huimin [2 ]
Bi, Xue [2 ]
Zhang, Min [1 ,2 ]
机构：
[1] Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Beijing, Peoples R China
[2] Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2019年 / 258卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
156-AGFD
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页数：1
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