Chang, S. Et Al. 2009. Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.5, no.3 .

Chang, S., Li, D., Lan, Y., ÖZKAN, N., Shi, J., Chen, X. D., ... Mao, Z.(2009). Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.5, no.3.

Chang, Su-qiang Et Al. "Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation," INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.5, no.3, 2009

Chang, Su-qiang Et Al. "Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.5, no.3, 2009

Chang, S. Et Al. (2009) . "Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.5, no.3.

@article{article, author={Su-qiang Chang Et Al. }, title={Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation}, journal={INTERNATIONAL JOURNAL OF FOOD ENGINEERING}, year=2009}