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Texture of Cooked Rice Prepared from Aged Rice and Its Impr..:
OHNO, Toshihisa
;
TOMATSU, Makoto
;
TOEDA, Kazuki
.
Bioscience, Biotechnology, and Biochemistry. 71 (2007) 12 - p. 2912-2920 , 2007
Link:
https://doi.org/10.1271/bbb.70279
RT Journal T1 <Title>Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1271_bbb.70279&Exemplar=1&LAN=DE A1 OHNO, Toshihisa A1 TOMATSU, Makoto A1 TOEDA, Kazuki A1 OHISA, Naganori PB Oxford University Press (OUP) YR 2007 SN 0916-8451 SN 1347-6947 JF Bioscience, Biotechnology, and Biochemistry VO 71 IS 12 SP 2912 OP 2920 LK http://dx.doi.org/https://doi.org/10.1271/bbb.70279 DO https://doi.org/10.1271/bbb.70279 SF ELIB - SuUB Bremen
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