The effects of the degree of milling on water mobility and texture of rice during simulated cooking

作者：Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan · 发表于：Journal of Cereal Science · 年份：2025 · DOI：10.1016/j.jcs.2025.104131 · 被引用次数：9 · 研究领域：Food composition and properties、Rice Cultivation and Yield Improvement、Freezing and Crystallization Processes