Changes in culinary, viscoamylographic and sensory characteristics during rice storage at different temperatures

Autor:	Kaminski, Tiago André, Brackmann, Auri, da Silva, Leila Picolli, Nicoletti, Angélica Markus, Roberto, Bruna Sampaio
Zdroj:	In Journal of Stored Products Research April 2013 53:37-42
Databáze:	ScienceDirect
Externí odkaz:	Full Text from ScienceDirect