Journal

Article
Quality improvement of refrigerated ready-to-eat cooked brown rice by adding gellan gum and trehalose with ohmic heating compared to conventional cooking method
Journal
Journal of Food Processing and Preservation (ISSN: 01458892)
Volume
46
Issue
4
Year
เมษายน 2022
Page
-
Class
นานาชาติ
DOI
10.1111/jfpp.16443
Related Link
-