AGRIS - International System for Agricultural Science and Technology

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))


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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