Effect of rice ageing and freeze-thaw cycle on textural properties of cooked rice (Oryza sativa L.) cv. Khao Dawk Mali 105
Version of Record online: 4 APR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 10, pages 2283–2289, October 2014
How to Cite
Katekhong, W. and Charoenrein, S. (2014), Effect of rice ageing and freeze-thaw cycle on textural properties of cooked rice (Oryza sativa L.) cv. Khao Dawk Mali 105. International Journal of Food Science & Technology, 49: 2283–2289. doi: 10.1111/ijfs.12544
- Issue online: 16 SEP 2014
- Version of Record online: 4 APR 2014
- Manuscript Accepted: 25 FEB 2014
- Manuscript Received: 2 DEC 2013
- Graduate School, Kasetsart University
- Kasetsart University Research and Development Institute
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