EFFECT OF PARBOILING ON TEXTURE AND FLAVOR COMPONENTS OF COOKED RICE

被引：45
|
作者：
KATO, H [1 ]
OHTA, T [1 ]
TSUGITA, T [1 ]
HOSAKA, Y [1 ]
机构：
[1] SATAKE ENGN CO LTD, DEPT ENGN RES & DEV, SAIJO, HIGASHIHIROSHIMA 724, JAPAN
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 04期
关键词：
D O I：
10.1021/jf00118a035
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：818 / 823
页数：6
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