Relation between eating quality and chemical components in milled rice and amino acid contents in cooked rice
1992
Matsuzaki, A. (Tokyo Univ. (Japan). Faculty of Agriculture) | Takano, T. | Sakamoto, S. | Kuboyama, T.
AGROVOC Keywords
Bibliographic information
Japanese Journal of Crop Science (Japan)
Volume
61
Issue
4
ISSN
0011-1848
Pagination
pp. 561-567
Other Subjects
Propiedades organolepticas; Composicion quimica; Acide amine/ cuisson; Aminoacidos/ coccion; Propriete organoleptique; Amino acids/ cooking
Language
Japanese
Note
Summaries (En, Ja)
7 tables; 3 fig.; 14 ref.
Type
Summary
1994-08-15
AGRIS AP
Data Provider
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