Studies on Taste of Cooked Rice, Part 1. Maltooligosaccharides Extracted from Outer-layer of Rice Grain.
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
General Medicine
Cited by 14 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. Changes in the major aroma-active compounds and taste components of Jasmine rice during storage;Food Research International;2020-07
2. Characterization of Fermented Rice Bran from '<i>Heshiko</i>' and Isolation of Amylase-Producing Bacteria;Food Preservation Science;2019
3. Rice Quality Evaluation Using a Taste-Sensing System;Biochemical Sensors;2013-09-17
4. Distribution of Starch-degrading Enzymes in Rice Grains of Different Cultivars and Elution Behavior during Cooking;Food Science and Technology Research;2013
5. Determination of the Volatile Composition in Brown Millet, Milled Millet and Millet Bran by Gas Chromatography/Mass Spectrometry;Molecules;2012-02-24
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