Effect of Degree of Milling on Physicochemical Properties of Rice Flour and Rice Noodles-Reference-Cited by-同舟云学术

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Effect of Degree of Milling on Physicochemical Properties of Rice Flour and Rice Noodles

Published:2016-12-31 Issue:12 Volume:45 Page:1762-1768
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Lee Lan-Sook,Kim Chang-Hee,Choi Eun-Ji,Sung Jung-Min,Choi Hyun-Wook,Choi Yun-Sang,Kum Jun-Seok,Park Jong-Dae

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201608259724311.pdf

Reference29 articles.

1. Composition and functional properties of rice

2. Optimum Milling Degree for Improving Sensory Quality of Cooked Rice

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality characteristics of plant-based rice milk prepared with different rice varieties;Korean Journal of Food Preservation;2022-06

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