EFFECT OF PARBOILING AND FREEZING ON QUALITY OF 3 SPANISH RICE VARIETIES

被引：0
|
作者：
OLALQUIAGA, R [1 ]
GUINARD, JX [1 ]
SINGH, RP [1 ]
机构：
[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1986年 / 10卷 / 03期
关键词：
D O I：
10.1111/j.1745-4549.1986.tb00018.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：189 / 202
页数：14
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