Changes in culinary, viscoamylographic and sensory...

Journal of Stored Products Research 2013 / 4 Vol. 53

Changes in culinary, viscoamylographic and sensory characteristics during rice storage at different temperatures

Kaminski, Tiago André, Brackmann, Auri, da Silva, Leila Picolli, Nicoletti, Angélica Markus, Roberto, Bruna Sampaio
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Volume:
53
Language:
english
Journal:
Journal of Stored Products Research
DOI:
10.1016/j.jspr.2013.02.003
Date:
April, 2013
File:
PDF, 854 KB
english, 2013
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