Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents
スポンサーリンク
概要
- 論文の詳細を見る
- 2007-12-23
著者
-
Ohisa Naganori
Institute For Food And Brewing Akita Prefectural Agriculture Forestry And Fisheries Research Center
-
OHNO Toshihisa
Institute for Food and Brewing, Akita Prefectural Agriculture, Forestry and Fisheries Research Cente
-
TOMATSU Makoto
Institute for Food and Brewing, Akita Prefectural Agriculture, Forestry and Fisheries Research Cente
-
TOEDA Kazuki
Institute for Food and Brewing, Akita Prefectural Agriculture, Forestry and Fisheries Research Cente
-
OHISA Naganori
School of Food, Agricultural and Environmental Sciences, Miyagi University
関連論文
- Studies on Textural and Chemical Changes in Aged Rice Grains
- Gelatinization Properties of Aged Rice and Improvement of Rice Texture by External Layer Removal
- Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents
- Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents
- Purification and Characterization of a Thermostable Raw Starch Digesting Amylase from a Streptomyces sp. Isolated in a Milling Factory
- Purification and characterization of a thermostable raw starch digesting amylase from a Streptomyces sp. isolated in a milling factory