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Properties of grain internal appearance and early staling of three varieties of cooked brown rice investigated using the squashed cooked rice grain method

IF 0.1 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2022-10-15 DOI:10.3136/nskkk.69.457
Mitsuru Fukuhara, M. Otahara, Kyoko Ohishi, M. Kasai
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采用碾碎米粒法对3个熟糙米品种的籽粒外观及早期变质特性进行了研究
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来源期刊
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi 工程技术-食品科技
CiteScore
0.30
自引率
0.00%
发文量
51
审稿时长
18-36 weeks
期刊介绍： Information not localized
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