FREEZE-PROCESSING EFFECTS ON RICE - EFFECT OF FREEZE-PROCESSING ON AMYLOCLASTIC SUSCEPTIBILITY, CRYSTALLINITY, AND HYDRATION CHARACTERISTICS OF RICE

被引：2

作者：

ROSEMAN, AS

DEOBALD, HJ

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1959年 / 7卷 / 11期

关键词：

D O I：

10.1021/jf60105a006

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：774 / 778

页数：5

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