Relationship between .ALPHA.-Glucosidase Activity and Physical and Chemical Properties of Rice.
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Cited by 13 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca Fortification;Foods;2023-06-28
2. Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of Japonica Unpolished Rice;Foods;2022-10-28
3. Characteristics of Physicochemical Properties of Chalky Grains of Japonica Rice Generated by High Temperature during Ripening;Foods;2021-12-30
4. Localization of Pullulanase- and α-glucosidase-like Immuno-reactivity in Non-glutinous Rice Grains during Cooking;Food Science and Technology Research;2020
5. Comparison of eating quality and physicochemical properties between Japanese and Chinese rice cultivars;Bioscience, Biotechnology, and Biochemistry;2016-12-01
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