Publisher
Japanese Society for Food Science and Technology
Reference11 articles.
1. 1)香西みどり,石黒恭子,京田比奈子,浜薗貴子,畑江敬子,島田淳子,米の炊飯過程における還元糖および遊離アミノ酸量の変化,家政誌,51, 579-585 (2000).
2. 2)松永暁子,貝沼圭二,澱粉質食品の老化に関する研究(第一報)米飯の老化について,家政誌,32, 653-659 (1981).
3. NMR imaging investigation of rice cooking
4. Quantitative NMR imaging study of the cooking of Japonica and Indica rice
5. Investigation of Degree of Gelatinization of Cooked Rice by FT-IR
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