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1 Ergebnisse
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Variation of the Hardening Speed of Pounded Rice-Cake, Gela..:
Hisashi TANNO
;
Yuji HIRAYAMA
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220508?st=article_issue. , 2022
Link:
https://doi.org/10.16210/j.cnki.1007-7561.2022.05.004
RT Journal T1
Variation of the Hardening Speed of Pounded Rice-Cake, Gelatinization of Rice Flour and Physical Property of Cooked Rice of Glutinous Rice Among Years and Among Areas, and Its Occurrence Factors in Coldest Region for Rice Cultivation in Hokkaido, Japan
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c37dab86a6494cc0a0b32fed114698b9&Exemplar=1&LAN=DE A1 Hisashi TANNO A1 Yuji HIRAYAMA PB Academy of National Food and Strategic Reserves Administration YR 2022 K1 hardening speed of pounded rice-cake K1 gelatinization of rice flour K1 physical property of cooked rice K1 variation among years and among areas K1 cumulative daily mean temperature during 40 days after heading K1 coldest region for rice cultivation K1 Food processing and manufacture K1 TP368-456 K1 Nutrition. Foods and food supply K1 TX341-641 JF http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220508?st=article_issue LK http://dx.doi.org/https://doi.org/10.16210/j.cnki.1007-7561.2022.05.004 DO https://doi.org/10.16210/j.cnki.1007-7561.2022.05.004 SF ELIB - SuUB Bremen
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