INTERNATIONAL COOPERATIVE TEST ON TEXTURE OF COOKED RICE

被引：40

作者：

JULIANO, BO

PEREZ, CM

ALYOSHIN, EP

ROMANOV, VB

BLAKENEY, AB

WELSH, LA

CHOUDHURY, NH

DELGADO, L

IWASAKI, T

SHIBUYA, N

MOSSMAN, AP

SIWI, B

DAMARDJATI, DS

SUZUKI, H

KIMURA, H

机构：

[1] NEW S WALES DEPT AGR,AGR RES CTR,YANCO,NSW 2703,AUSTRALIA

[2] BANGLADESH RICE RES INST,JOYDEBPUR,BANGLADESH

[3] INST NACL INVEST AGR,MEXICO CITY 6,DF,MEXICO

[4] NATL FOOD RES INST,YATABE,IBARAKI 30021,JAPAN

[5] USDA ARS,WESTERN REG RES CTR,BERKELEY,CA 94710

[6] SUKAMANDI RES INST FOOD CROPS,W JAVA,INDONESIA

[7] KAGAWA UNIV,FAC AGR,MIKI,KAGAWA 76107,JAPAN

[8] ALL UNION RICE RES INST,KRASNODAR,USSR

来源：

JOURNAL OF TEXTURE STUDIES | 1985年 / 15卷 / 04期

关键词：

D O I：

10.1111/j.1745-4603.1984.tb00392.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：357 / 376

页数：20

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[9] INTERNATIONAL COOPERATIVE TESTING ON THE AMYLOSE CONTENT OF MILLED RICE [J].

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