Title: Cooking Flavor and Texture of Rice Stored under Different Conditions
Abstract:Journal Article Cooking Flavor and Texture of Rice Stored under Different Conditions Get access Takashi Tsugita, Takashi Tsugita Department of Agricultural Chemistry, Faculty of Agriculture, The Unive...Journal Article Cooking Flavor and Texture of Rice Stored under Different Conditions Get access Takashi Tsugita, Takashi Tsugita Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Bunkyo-ku, Tokyo 113, Japan Search for other works by this author on: Oxford Academic Google Scholar Takeo Ohta, Takeo Ohta Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Bunkyo-ku, Tokyo 113, Japan Search for other works by this author on: Oxford Academic Google Scholar Hiromichi Kato Hiromichi Kato Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Bunkyo-ku, Tokyo 113, Japan Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 47, Issue 3, 1 March 1983, Pages 543–549, https://doi.org/10.1080/00021369.1983.10865684 Published: 01 March 1983 Article history Received: 20 August 1982 Published: 01 March 1983Read More
Publication Year: 1983
Publication Date: 1983-03-01
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 65
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