This shareable PDF can be hosted on any platform or network and is fully compliant with publisher copyright.
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
This page is a summary of: Evaluation of temperature and concentration on the development of rice hydrogel and 2D xerogel, Journal of Food Processing and Preservation, August 2021, Hindawi Publishing Corporation,
DOI: 10.1111/jfpp.15853.
You can read the full text:
The following have contributed to this page
