Effects of rice properties and emulsifiers on the quality of rice pasta
Version of Record online: 18 DEC 2001
© 2001 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 82, Issue 2, pages 203–216, 15 January 2002
How to Cite
Lai, H.-M. (2002), Effects of rice properties and emulsifiers on the quality of rice pasta. J. Sci. Food Agric., 82: 203–216. doi: 10.1002/jsfa.1019
- Issue online: 18 DEC 2001
- Version of Record online: 18 DEC 2001
- Manuscript Accepted: 26 SEP 2001
- Manuscript Revised: 3 SEP 2001
- Manuscript Received: 19 MAR 2001
- Council of Agriculture Executive Yuan, Taiwan. Grant Number: 89AST-3.2-FAD-61(2)-3
Options for accessing this content:
- If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
- If your institution does not currently subscribe to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!