煮饭水质结合加水量和浸泡时间对粳稻食味的影响
李萍, 周广春, 崔晶, 李凤英, 李文敏, 谷新艳, 松江勇次
Effects of Cooking Water Quality Combined with Water Addition and Soaking Time on Palatability of Japonica Rice
Ping LI, Guangchun ZHOU, Jing CUI, Fengying LI, Wenmin LI, Xinyan GU, Yuji MATSUE
中国稻米
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2021, (6): 74
-79
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DOI: 10.3969/j.issn.1006-8082.2021.06.015
