CONSUMER PREFERENCE AND PROPERTIES OF RAW AND COOKED MILLED RICE
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1981.tb01225.x/fullpdf
Reference22 articles.
1. A gel consistency test for eating quality of rice
2. Multiple Range and Multiple F Tests
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