Reducing the Stale Flavor of Cooked Rice by Treating with...

Bioscience Biotechnology and Biochemistry 1995 / 01 Vol. 59; Iss. 8

Reducing the Stale Flavor of Cooked Rice by Treating with Cells of Acetic Acid Bacteria

Nomura, Yukihiro, Yamamoto, Masanori, Sugisawa, Ko, Kumagai, Hidehiko
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Volume:
59
Language:
english
Journal:
Bioscience, Biotechnology and Biochemistry
DOI:
10.1271/bbb.59.1402
Date:
January, 1995
File:
PDF, 771 KB
english, 1995
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