Improvement of Eating Quality and Preservability of Cooked...

Nippon Shokuhin Kagaku Kogaku Kaishi 2001 Vol. 48; Iss. 2

Improvement of Eating Quality and Preservability of Cooked Rice Obtained from Aged Rice Grains by Weak Electrolyzed Cathode Water.

ONISHI, Rieko, HARA, Yasuo, ARAI, Eiko
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Volume:
48
Year:
2001
Journal:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
DOI:
10.3136/nskkk.48.112
File:
PDF, 1.23 MB
2001
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