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pro vyhledávání: '"Suguru Sakuraba"'
Autor:
Suguru Sakuraba, Haruka Tohara, Mashimi Yanagimachi, Mika Yamoto, Shuzo Fujita, Ryuichi Sanpei, Takako Kumagai
Publikováno v:
Journal of Cereal Science. 55:361-365
Waxy wheat ( Triticum aestivum L.), a type of wheat that was first developed in Japan, produces grain amylopectin. I carried out three researches. Firstly, using Japanese adults, we carried out sensory evaluation of three types of mochi (a dumpling-l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2557ecf3ed62e8afeec5c89d3a1fbaba
https://doi.org/10.1016/j.jcs.2012.01.008
https://doi.org/10.1016/j.jcs.2012.01.008
