Degree of gelatinization of starch during the cooking process of rice
1985
Matsunaga, A. | Ishida, N. | Kainuma, K. (National Food Research Inst., Yatabe, Ibaraki (Japan))
AGROVOC Keywords
Bibliographic information
Journal of Japanese Society of Food Science and Technology (Japan)
Volume
32
Issue
11
ISSN
0029-0394
Pagination
pp. 797-803
Other Subjects
Coccion; Almidon
Language
Japanese
Note
24 ref.; Summaries (En, Ja)
Type
Summary
1986-08-15
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