Effect of Citric Acid Soaking on Cadmium Content of Parboiled Rice during Milling and on Its Quality Attributes before and after Cooking
ZHOU Xianqing, ZHANG Pengju, ZHANG Yurong, PENG Chao
FOOD SCIENCE . 2020, (2): 50 -57 .  DOI: 10.7506/spkx1002-6630-20180920-213