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pro vyhledávání: '"Usanakorn Sirichayakornkun"'
Publikováno v:
Journal of Nutritional Science and Vitaminology. 65:S188-S191
Chalk is an inferior characteristic of rice because it leads to the poor milling quality. In addition, chalky rice is generally considered to have poor cooking and eating qualities. However, the data on the poor cooking and eating qualities of chalky
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f433a16700558ea8de26c577ae17d36
https://doi.org/10.3177/jnsv.65.s188
https://doi.org/10.3177/jnsv.65.s188
