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]
スポンサーリンク
概要
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
関連論文
- NMR Second Moment of a Radical under the Restricted Rotation
- NMR Second Moment of a Radical Rotating in a Periodic Potential
- Effect of high molecular weight carbohydrates on bud cell formation by Fusarium oxysporum in potato dextrose broth
- 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