Work

Effect of Different Milling Methods on the Physicochemical Properties of Rice Flour and the Qualities of Fresh Rice Noodles

Year: 2024

Type: article

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.16210/j.cnki.1007-7561.2024.05.006

Authors: SONG Xin, FENG Wei, WANG Tao, ZHANG Hao, CHEN Zheng-xing, WANG Ren

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W6887517064

FWCI: 0.23

Cites:

Cited by: 1

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