Comparison and Analysis of Moisture Content and Cooking Characteristics Indicators in Chinese Rice and Wheat Product Standards

Food and Nutrition in China ›› 2026, Vol. 32 ›› Issue (6) : 154-161.

PDF(1428 KB)
PDF(1428 KB)
Food and Nutrition in China ›› 2026, Vol. 32 ›› Issue (6) : 154-161.

Comparison and Analysis of Moisture Content and Cooking Characteristics Indicators in Chinese Rice and Wheat Product Standards

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 32(6): 154-161

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1428 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Nutrition in China, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd.

/

〈 〉