Starch Eluted from Polished Rice during Soaking in Hot Water is Related to the Eating Quality of Cooked Rice
スポンサーリンク
概要
著者
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UMEMOTO Takayuki
National Institute of Crop Science
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Aoki Noriaki
National Agriculture and Food Research Organization (NARO), National Institute of Crop Science
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Aoki Noriaki
National Institute Of Crop Science
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Kondo Motohiko
National Institute Of Crop Science
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Kondo Motohiko
National Agriculture Research Center
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WADA Takuya
Fukuoka Agricultural Research Center
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TSUBONE Masao
Fukuoka Agricultural Research Center
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OGATA Takefumi
Fukuoka Agricultural Research Center
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Aoki Noriaki
National Agriculture And Food Research Organization (naro) National Institute Of Crop Science
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Umemoto Takayuki
National Inst. Of Crop Sci.
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Umemoto Takayuki
National Agriculture And Food Research Organization National Agricultural Research Center For Hokkaido Region
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