Impacts of degree of milling on the appearance and aroma characteristics of raw rice
BACKGROUND: Little has been reported about the sensory impact of degree of milling (DOM) on raw, uncooked rice. This study focuses on the effects of DOM, which was measured by surface lipid content (SLC), on appearance and aroma attributes of raw rice, as well as the appearance of cooked rice; great...
I tiakina i:
| Kaituhi matua: | |
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| Ētahi atu kaituhi: | , , , |
| Hōputu: | article |
| Reo: | Ingarihi |
| I whakaputaina: |
2016
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| Ngā marau: | |
| Urunga tuihono: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=31227 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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Ngā tūemi rite: Impacts of degree of milling on the appearance and aroma characteristics of raw rice
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