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Improved Palatability and Bio-Functionality of Super-Hard...

Improved Palatability and Bio-Functionality of Super-Hard Rice by Soaking in a Barley- Koji Miso Suspension

NAKAMURA, Sumiko, NAKANO, Yohei, SATOH, Hikaru, OHTSUBO, Ken'ichi
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Volume:
77
Language:
english
Journal:
Bioscience, Biotechnology and Biochemistry
DOI:
10.1271/bbb.130528
Date:
December, 2013
File:
PDF, 189 KB
english, 2013
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