Physiochemical properties affecting the eating quality of rice grains. Part 111. Water absorption of rice grains after cooking and its relation to the chain length of rice starch fractions

Citation:
Mohsen, S. M., "Physiochemical properties affecting the eating quality of rice grains. Part 111. Water absorption of rice grains after cooking and its relation to the chain length of rice starch fractions", Sudan J.of food sci. and tech., vol. 6, pp. 58–60, 1974.

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