The Cooking and Processing Properties of Newly Developed Rice (Part 6). Physicochemical Characteristics of Low-amylose Rice Starches.

KUNO MICHIKO; KAINUMA KEIJI; TAKAHASHI SETSUKO

Art

J-GLOBAL ID：200902101792970250 Reference number：00A0885577

The Cooking and Processing Properties of Newly Developed Rice (Part 6). Physicochemical Characteristics of Low-amylose Rice Starches.

新形質米の調理・加工適性に関する研究(第6報) 低アミロース米澱粉の理化学的特性

Publisher site {{ this.onShowPLink() }} Copy service {{ this.onShowCLink("http://jdream3.com/copy/?sid=JGLOBAL&noSystem=1&documentNoArray=00A0885577&COPY=1") }}
Access JDreamⅢ for advanced search and analysis. {{ this.onShowJLink("http://jdream3.com/lp/jglobal/index.html?docNo=00A0885577&from=J-GLOBAL&jstjournalNo=F0614A") }}

Author (3)： , ,
Material：
Volume： 47 Issue： 3/4 Page： 319-326 Publication year： 2000
JST Material Number： F0614A ISSN： 1344-7882 CODEN： JAGLFX Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： JAPANESE (JA)

,...

To see more with JDream III (charged). {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=00A0885577&from=J-GLOBAL&jstjournalNo=F0614A") }}

General , Starch

Reference (22)：

ｍore...

, , , , , ,

Return to Previous Page