{"title":"碾减率对籼米理化性质及蒸煮食味品质的影响","authors":"吴永康","doi":"10.27662/d.cnki.gznlc.2022.000860","DOIUrl":"https://doi.org/10.27662/d.cnki.gznlc.2022.000860","url":null,"abstract":"","PeriodicalId":15230,"journal":{"name":"中南林业科技大学学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142024594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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