Autor: Juliano, Bienvenido O.
- International Cooperative Comparison of Instrument Methods for Cooked Rice Texture
- Texture Changes and Storage of Rice
- Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
- International Cooperative Test on Texture of Cooked Rice
- Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties
- Hardness of Cooked Milled Rice By Instrumental and Sensory Methods
Autor: BOURNE, MALCOLM C.
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