Development of Advanced Physical Measurement Method for Individual Cooked Rice. Part 2. Palatability Evaluation for Japonica Rice Grains based on Multiple Physical Measurements of Individual Cooked Rice Grain.
OKADOME, Hiroshi, TOYOSHIMA, Hidechika, SUTO, Mitsuru, ANDO, Ikuo, NUMAGUCHI, Kenji, HORISUE, Noboru, OHTSUBO, KenichiVolume:
45
Year:
1998
Language:
english
Journal:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
DOI:
10.3136/nskkk.45.398
File:
PDF, 1.77 MB
english, 1998