Work

Effect of Period and Storehouse-Grade in Grain Storage and Degree of Milling on the Sensory Taste of Cooked Rice

Year: 1991

Type: article

Source: The Korean Journal of Crop Science

Authors: 權容雄, 全遇滂

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W857889129

FWCI:

Cites:

Cited by: 3

Related to: 10