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

徐睿良

College of Agriculture Department of Biological Science and Technology Executive Master of Food Biotechnology

Professor 研究室#5197 實驗室#5201 jlhsu@mail.npust.edu.tw

Year	2020
Author	, , 徐睿良, 林貞信*
Author count	4
Created date	2020-08-25
Author order	第三作者
Corresponding author	否
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