搜索结果: 1-1 共查到“食品科学技术基础学科其他学科 Physico-chemical”相关记录1条 . 查询时间(0.076 秒)
Physico-Chemical Characteristics, Cooking Quality and Sensory Attributes of Microwave Cooked Rice Varieties
amylose gel consistency length-width ratio
2009/5/20
Four varieties of rice were cooked in microwave oven and under pressure and examined for their physical characteristics, cooking quality and sensory attributes. The range of physical characteristics o...