Published June 1, 1993
| Version v1
Journal article
Open
Changes in Milled Rice Cooking Quality After Storage As Rough Or Milled Rice
Authors/Creators
Description
This article 'Changes in Milled Rice Cooking Quality After Storage As Rough Or Milled Rice' appeared in the International Rice Research Notes series, created by the International Rice Research Institute (IRRI) to expedite communication among scientists concerned with the development of improved technology for rice and rice-based systems. The series is a mechanism to help scientists keep each other informed of current rice research findings. The concise scientific notes are meant to encourage rice scientists to communicate with one another to obtain details on the research reported.