Presence and Activity of Various Amylases in Rice : Effect on Texture and Leached Sugar Composition during Cooking

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概要

• 論文の詳細を見る
• 2013-01-01

著者

• Tsujii Yoshimasa

  Alpha Food Co. Ltd

• UCHINO Masataka

  Faculty of Applied Bioscience, Tokyo University of Agriculture

• MIYAKE Akira

  Faculty of Applied Bioscience, Tokyo University of Agriculture

• NAGAFUKU Nanako

  Faculty of Applied Bioscience, Tokyo University of Agriculture

• TAKANO Katsumi

  Faculty of Applied Bioscience, Tokyo University of Agriculture

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• Presence and Activity of Various Amylases in Rice: Effect on Texture and Leached Sugar Composition during Cooking
• Erratum: Presence and Activity of Various Amylases in Rice: Effect on Texture and Leached Sugar Composition during Cooking [Food Sci. Technol. Res., 19(1), 81]
• Presence and Activity of Various Amylases in Rice : Effect on Texture and Leached Sugar Composition during Cooking

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