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Elsevier, Journal of Food Engineering, (240), p. 21-28

DOI: 10.1016/j.jfoodeng.2018.07.010

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New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain

Journal article published in 2019 by L. Yu, T. Witt, M. Rincon Bonilla, M. S. Turner ORCID, M. Fitzgerald ORCID, J. R. Stokes
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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