Effect of milling degree on the appearance quality and physicochemical properties to the palatability of <i>japonica</i> rice

doi:10.13995/j.cnki.11-1802/ts.025030

Effect of milling degree on the appearance quality and physicochemical properties to the palatability of japonica rice

LI Ping, PU Shaorong, LI Fengying, ZUO Fangjun, ZHANG Xin, ZHAO Fei, LIU Jian

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (4) : 21-26.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (4) : 21-26. DOI: 10.13995/j.cnki.11-1802/ts.025030

Effect of milling degree on the appearance quality and physicochemical properties to the palatability of japonica rice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(4): 21-26 https://doi.org/10.13995/j.cnki.11-1802/ts.025030

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Received	Revised	Published
2020-07-12	2020-09-16	2021-02-25
Issue Date
2021-03-16

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