Studies on Taste of Cooked Rice, Part 1....

NIPPON SHOKUHIN KOGYO GAKKAISHI 1992 Vol. 39; Iss. 10

Studies on Taste of Cooked Rice, Part 1. Maltooligosaccharides Extracted from Outer-layer of Rice Grain.

TAJIMA, Makoto, HORINO, Toshiro, MAEDA, Mari, SON, Jong Rok
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Volume:
39
Year:
1992
Language:
english
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.39.857
File:
PDF, 1.32 MB
english, 1992
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