Back to Search
Start Over
适度加工的丝苗米食用品质分析与评价.
- Source :
- Journal of Henan University of Technology Natural Science Edition; 2023, Vol. 44 Issue 5, p33-40, 8p
- Publication Year :
- 2023
-
Abstract
- <i>Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- RICE industry
FOOD quality
RICE bran
BRAN
WHEAT bran
FOOD texture
SENSORY evaluation
Subjects
Details
- Language :
- Chinese
- ISSN :
- 16732383
- Volume :
- 44
- Issue :
- 5
- Database :
- Complementary Index
- Journal :
- Journal of Henan University of Technology Natural Science Edition
- Publication Type :
- Academic Journal
- Accession number :
- 173327629
- Full Text :
- https://doi.org/10.16433/j.1673-2383.2023.05.005