Effect of Moisture Content,Temperature and Contact Time on Milling and Cooking Qualities of Rice in Conduction Parboiling
Material type: TextPublication details: September - October 2001Description: 509 In: Journal of Food Science and TechnologyItem type | Current library | Call number | Vol info | Status | Date due | Barcode |
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Journal Articles | BCAS Library | 38;5 | Available | JA01098 |
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