Factors Affecting Sensory Quality of Cooked japonica Rice
The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this study, the sensory quality and physicochemical properties of three japonica rice varieties harvested in t...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2018-11-01
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| Seri Bilgileri: | Rice Science |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S1672630818300702 |
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