Relationship between temperature during ripening period, appearance quality of polished rice, α-amylase activity, rice taste and viscoelasticity

Autor:	Yuuki Nishimoto, Yoshimasa Tsujii, Ryouta Hayakawa, Katsumi Takano, Akiko Fujita
Rok vydání:	2022
Předmět:	Food Science
Zdroj:	Nippon Shokuhin Kagaku Kogaku Kaishi. 69:467-471
ISSN:	1881-6681 1341-027X
DOI:	10.3136/nskkk.69.467
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bce581efa8592ea276284ef5edbe5131 https://doi.org/10.3136/nskkk.69.467 Zobrazit plný text záznamu