Development of a Thickness Fractionation Method to Optimize the Physicochemical Properties and Cooking Qualities of Rice
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- Material Type
- 記事
- Author/Editor
- Atsushi KamataYoshiaki Kamiji
- Author Heading
- Periodical title
- Eco-engineering
- No. or year of volume/issue
- 35(3):2023.7
- Volume
- 35
- Issue
- 3
- Pages
- 67-72
- Publication date of volume/issue (W3CDTF)
- 2023-07