Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice
Crossref DOI link: https://doi.org/10.1007/s13197-015-1901-5
Published Online: 2015-06-12
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yu, Yong
Ge, Lingyan
Zhu, Songming
Zhan, Yao
Zhang, Qiuting http://orcid.org/0000-0002-3410-5906
Text and Data Mining valid from 2015-06-12