language-icon Old Web
English
Sign In
Acemap > Paper > Physicochemical and antioxidant properties of rice cooked with different proportions of black soybeans and cooking methods

Physicochemical and antioxidant properties of rice cooked with different proportions of black soybeans and cooking methods

2018 
Keywords:
    • Correction
    • Source
    • Cite
    • Save
    • Machine Reading By IdeaReader
    35
    References
    2
    Citations
    NaN
    KQI
    []
    logo
    • CCF Conference Analysis
    • Map Galaxy
    • What's New
    © Copyright 2015-2020 Acemap, Inc. Shanghai Jiao Tong University.