%0 Journal Article
%A Soltani, M.
%T Investigation of Soaking Temperature in Parboiling Process on Gelatinization Temperature of Fajr Rice Starch in Gorgan: A Method for Modelling the Mass diffusion of Water into Grain
%J Journal of Food Technology and Nutrition
%V 20
%N 1
%P 71-78
%D 2022
%R 10.30495/jftn.2022.68193.11209
%U https://sanad.iau.ir/fa/Article/832136