Relationship with Rice Taste of Rice Endosperm Glycolytic Enzyme Activity Amount and Viscoelasticity-Reference-Cited by-同舟云学术

Relationship with Rice Taste of Rice Endosperm Glycolytic Enzyme Activity Amount and Viscoelasticity

Published:2022-03-15 Issue:3 Volume:69 Page:81-99
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Nishimoto Yuuki¹,Tsujii Yoshimasa²,Hayakawa Ryouta²,Takano Katsumi²,Fujita Akiko¹

Affiliation:

1. Satake Corporation

2. Department of Agricultural Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/69/3/69_81/_pdf

Reference31 articles.

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2. 2) 三輪章志 (2002). お米のおいしさについて, 石川県農業短期大学研究報告, 31, 15–20.

3. 3) 竹生新治郎, 渡辺正造, 杉本貞造, 真部尚武, 酒井藤敏, 谷口嘉廣(1985). 多重回帰分析による米の食味の判定式の設定, 澱粉科学, 32, 51–60.

4. 4) 柳瀬肇, 大坪研一(1985). 精米加工と米飯食味の関係 (1),食品総合研究所研究報告, 46, 148–161.

5. 5) 柳瀬肇, 大坪研一, 石間紀男, 佐川博子 (1985). 精米加工と米飯食味の関係(2),食品総合研究所研究報告, 47, 1–10.

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