LI Ping
,
MATSUE Yuji
,
ZHANG Xin
,
CUI Jing
,
LI Fengying
,
KUSUTANI Akihito
,
MOCHIZUKI Toshihiro
… When cooked in water with low total hardness and conductivity, the overall eating–quality of cooked rice presented higher palatability compared with cooked in water with high total hardness and conductivity. …
IR
DOI