Effects of ohmic and microwave cooking on textural softening and physical properties of rice

Effects of ohmic and microwave cooking on textural softening and physical properties of rice

Year2019
Author高莫森*
Author count1
Created date2021-09-30
Author order第一作者
Corresponding author
Publication year2019
Publication month2
Journal nameJournal of Food Engineering
Publication area英國
Volume243
Issue0
Start page114
End page124
Publication type
Review system
LanguageForeign Language