The effect of rice kernel microstructure on cooking behaviour: A combined μ-CT and MRI study

作者：Aleš Mohorič, Frank J. Vergeldt, E. Gerkema, Gerard van Dalen, L. Richard van den Doel, Lucas J. van Vliet, Henk Van As, John van Duynhoven · 发表于：Food Chemistry · 年份：2009 · DOI：10.1016/j.foodchem.2009.01.089 · 被引用次数：45 · 研究领域：Food composition and properties、GABA and Rice Research、Rice Cultivation and Yield Improvement