SENSORY EVALUATION OF COOKED RICE IN RELATION TO WATER‐TO‐RICE RATIO AND PHYSICOCHEMICAL PROPERTIES

By Weena Srisawas, V. Jindal. 2007

75 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/8c3309aaffc9f6d9d7319cd01b67d13abd9d7f5a