Physiochemical properties affecting the eating quality of rice grains. Gelatinization temperature, swelling power and solubility of rice starch

Citation:
Mohsen, S. M., "Physiochemical properties affecting the eating quality of rice grains. Gelatinization temperature, swelling power and solubility of rice starch", Sudan J.of food sci. and tech., vol. 6, pp. 54-56, 1974.

Abstract:

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Notes:

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