Cite
HARVARD Citation
Yu, L. et al. (2019). New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain. Journal of food engineering. pp. 21-28. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Yu, L. et al. (2019). New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain. Journal of food engineering. pp. 21-28. [Online].