Author:
AYABE Sonoko,KASAI Midori,OHISHI Kyoko,HATAE Keiko
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference21 articles.
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5. Ikeda, H. (2001). Relationship between the saccharides extracted from rice grains during Cooking and the sensory taste of cooked rice. J. Home Eco. Jpn, 52, 401-409 (in Japanese)
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