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Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain
Christian Mestres, Fabienne Ribeyre, Brigitte Pons, Véronique Fallet, Françoise MatencioVolume:
53
Year:
2011
Language:
english
Pages:
9
DOI:
10.1016/j.jcs.2010.10.001
File:
PDF, 323 KB
english, 2011