Physical properties and cooking quality of extruded restructured rice: impact of water temperature and water level
徐睿良
徐睿良
Categories: Journal  /   Domestic Journals (Others)  /  
Year2020
Author
Created date2020-08-25
Author orderThe third author
Corresponding authorNo
Publication year2020
Publication month6
Journal nameFood Research
Publication area馬來西亞
Volume4
Issue5
Start page1616
End page1622
Review systemYes
LanguageForeign Language