Incidence of open crack formation in short-grain polished rice during soaking in water at different temperatures - Concepedia

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Incidence of open crack formation in short-grain polished rice during soaking in water at different temperatures

41

Citations

7

References

2010

Year

Takuma Genkawa, Fumihiko Tanaka, Daisuke Hamanaka, Toshitaka Uchino

Journal of Food Engineering

Short-grain Polished RiceDifferent TemperaturesOpen Crack FormationGrain QualityCrack FormationDynamic Crack PropagationMicrostructureGrain Storage

References

	Year	Citations

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