微波对粳糯米理化性质、蒸煮特性及食用品质的影响.

Autor: 杨颖頔, 周显青, 韩佳静
Zdroj: Journal of Henan University of Technology Natural Science Edition; 2024, Vol. 45 Issue 1, p48-56, 9p
Databáze: Complementary Index