Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis

por Shi, Shijie, Wang, Enting, Li, Chengxuan, Zhou, Hui, Cai, Mingli, Cao, Cougui, Jiang, Yang
Publicado 2021

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

por Shi, Shijie, Wang, Enting, Li, Chengxuan, Cai, Mingli, Cheng, Bo, Cao, Cougui, Jiang, Yang
Publicado 2022