Investigation of Degree of Gelatinization of Cooked Rice by FT-IR
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Reference16 articles.
1. 1) 島田 淳,米の食味評価最前線,全国食糧検査協会,pp. 136-146(1997).
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3. 4) Iizuka, K. and Aishima, T., Starch Gelation Process Observed by FT-IR/ATR Spectrometry with Multivariate Date Analysis. J. Food Sci., 64, 653-658 (l999).
4. Infrared Spectra Analyses of Gelatinized and Retrograded Wheat Starch
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