Physical properties and cooking quality of extruded restructured rice: impact of water temperature and water level

Physical properties and cooking quality of extruded restructured rice: impact of water temperature and water level

林貞信

College of Agriculture Department of Food Science International Master Degree Program in Food Science

Professor #7438 #7447 #7058 #7248 jlin@mail.npust.edu.tw

Year	2020
Author	徐睿良, 林貞信*
Author count	2
Created date	2021-03-29
Author order	第四(以上)作者
Corresponding author	是
Publication year	2020
Publication month	6
Journal name	Food Research
Publication area	馬來西亞
Volume	4
Issue	5
Start page	1616
End page	1622
Publication type
Review system	是
Language	Foreign Language