FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (9): 39-45.doi: 10.7506/spkx1002-6630-20200422-281
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ZHANG Yurong, ZHOU Xianqing, PENG Chao
Online:
2021-05-15
Published:
2021-06-02
CLC Number:
ZHANG Yurong, ZHOU Xianqing, PENG Chao. Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times[J]. FOOD SCIENCE, 2021, 42(9): 39-45.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200422-281
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