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College of Bioresources and Agriculture / 生物資源暨農學院
Food Science and Technology / 食品科技研究所
Physicochemical properties and in vitro digestibility of rice after parboiling with heat moisture treatment
Details
Physicochemical properties and in vitro digestibility of rice after parboiling with heat moisture treatment
Journal
Journal of Cereal Science
Journal Volume
85
Date Issued
2019
Author(s)
Cheng K.-C.
SHIH-HSIN CHEN
Yeh A.-I.
DOI
10.1016/j.jcs.2018.11.016
URI
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85059324685&doi=10.1016%2fj.jcs.2018.11.016&partnerID=40&md5=bb55cf2f47e9fe796419c39db1d74334
https://scholars.lib.ntu.edu.tw/handle/123456789/544076
SDGs
[SDGs]SDG2
[SDGs]SDG3
Type
journal article