The Relation between Milling Rate and Cooking Quality or Amylographic Characteristics in Rice
[摘要]
[发布日期] [发布机构]
[效力级别] [学科分类] 农业科学（综合）
[关键词] Amylographic characteristcs;糊化特性;Cooking quality;炊飯特性;Milling rate;精米;Rice;æ—ç²¾æ©åˆ [时效性]
