A. Kaur, Suresh Bhise, Mandeep Kaur
Hydrothermal treatments for paddy to improve physicochemical quality of brown rice
Číslo: 5/2019/2020
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2020.9.5.913-926
Klíčová slova: Treatment, soaking, steaming, packaging, storage, brown rice, shelf life
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