Erratum: Presence and Activity of Various Amylases in Rice: Effect on Texture and Leached Sugar Composition during Cooking [Food Sci. Technol. Res., 19(1), 81]
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- TSUJII Yoshimasa
- Alpha Foods Co., Ltd.
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- NAGAFUKU Nanako
- Faculty of Applied Bioscience, Tokyo University of Agriculture
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- MIYAKE Akira
- Faculty of Applied Bioscience, Tokyo University of Agriculture
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- UCHINO Masataka
- Faculty of Applied Bioscience, Tokyo University of Agriculture
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- TAKANO Katsumi
- Faculty of Applied Bioscience, Tokyo University of Agriculture
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収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 19 (2), E1-, 2013
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001204458164096
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- NII論文ID
- 130003365251
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
- OpenAIRE