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Improved Palatability and Bio-Functionality of Super-Hard R..:
NAKAMURA, Sumiko
;
NAKANO, Yohei
;
SATOH, Hikaru
.
Bioscience, Biotechnology, and Biochemistry. 77 (2013) 12 - p. 2419-2429 , 2013
Link:
https://doi.org/10.1271/bbb.130528
RT Journal T1 <Title>Improved Palatability and Bio-Functionality of Super-Hard Rice by Soaking in a Barley-Koji MisoSuspension</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1271_bbb.130528&Exemplar=1&LAN=DE A1 NAKAMURA, Sumiko A1 NAKANO, Yohei A1 SATOH, Hikaru A1 OHTSUBO, Ken'ichi PB Informa UK Limited YR 2013 SN 0916-8451 SN 1347-6947 JF Bioscience, Biotechnology, and Biochemistry VO 77 IS 12 SP 2419 OP 2429 LK http://dx.doi.org/https://doi.org/10.1271/bbb.130528 DO https://doi.org/10.1271/bbb.130528 SF ELIB - SuUB Bremen
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