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- W3143523312 abstract "Parboiling 以一种积极方式改进米饭的 milling 特征，它被发现了影响消费者需求和可接受程度。联合起来的连续冒热气的一个实验室模型与二个 indica 米饭变化被制作并且测试，罚款(ADT39 ) 并且粗糙(CO43 ) 米饭，在三不同浸泡温度(50， 60 和 70" @default.
- W3143523312 created "2021-04-13" @default.
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- W3143523312 date "2013-01-01" @default.
- W3143523312 modified "2023-09-24" @default.
- W3143523312 title "Effects of Continuous Steaming on Milling Characteristics of Two Indica Rice Varieties" @default.
- W3143523312 hasPublicationYear "2013" @default.
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