Work

Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents

Year: 2007

Type: article

Source: Bioscience Biotechnology and Biochemistry

DOI: 10.1271/bbb.70279

Authors: Toshihisa OHNO, Makoto TOMATSU, Kazuki TOEDA, Naganori OHISA

Institutions: Akita Research Institute for Food and Brewing, Miyagi University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Skylark Food Science Institute

OpenAlex ID: W2054206768

FWCI: 0.276

Cites: 24

Cited by: 17

Related to: 10