Improving the Cooking Properties of Aged Rice Grains by...

Agricultural and Biological Chemistry 1991 Vol. 55; Iss. 11

Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment.

WATANABE, Michiko, ARAI, Eiko, HONMA, Kazuo, FUKE, Shinya
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Volume:
55
Year:
1991
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.55.2725
File:
PDF, 830 KB
english, 1991
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