摘要
利用检测仪器将稻米及米饭的物理特性进行了定量测定,并对其原料品种不同而引起 的物理特性变化规律进行了分析,为稻米科学评价系统的建立作了探索性的基础工作。
In this assay, a quantitative determination has been made on the physical properties of rice and cooked rice with advanced instruments. And the regularity of the change of the physical properties caused by different rice varieties has been analyzed. This has done a foundation work for the establishment of the scientific system for rice assessment.
出处
《武汉工业学院学报》
CAS
2004年第4期1-4,共4页
Journal of Wuhan Polytechnic University
