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关键词
书目信息
Japanese Journal of Crop Science (Japan)
卷
61
期
4
ISSN
0011-1848
页码
pp. 561-567
其它主题
Propriete organoleptique; Acide amine/ cuisson; Propiedades organolepticas; Aminoacidos/ coccion; Amino acids/ cooking; Composicion quimica
语言
日本人
注释
Summaries (En, Ja)
7 tables; 3 fig.; 14 ref.
类型
Summary
1994-08-15
AGRIS AP
