Leaching of Amylose and Amylopectin during Cooking of Rice Grains and Their Effect on Adhesiveness of Cooked Rice
Author:
Publisher
The Japanese Society of Applied Glycoscience
Subject
General Medicine
Link
http://www.jstage.jst.go.jp/article/jag/51/4/51_4_349/_pdf
Reference28 articles.
1. 1) 谷 達雄, 吉川誠次, 竹生新治郎, 堀内久弥, 遠藤 勲, 柳瀬 肇: 米の食味評価に関する理化学的要因(I). 栄養と食糧, 22, 452-461 (1969).
2. 2) 田島 眞: 米粒のサイエンス-その味に関与する組織と成分-. 食の科学, 172, 70-73 (1992).
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