Starch-starke. 2002;54(8):350-357. doi: 10.1002/1521-379x(200208)54:8<350::aid-star350>3.0.co;2-r Q32.72025

Comparison of Rice Flour Pasting Properties using Brabender Viscoamylograph and Rapid Visco Analyser for Evaluating Cooked Rice Texture

DOI: 10.1002/1521-379x(200208)54:8<350::aid-star350>3.0.co;2-r

摘要

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