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Agricultural and Biological Chemistry Volume 47, 1983 - Issue 3
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Food & Nutrition

Cooking Flavor and Texture of Rice Stored under Different Conditions

Takashi TsugitaDepartment of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Bunkyo-ku, Tokyo113, Japan
,
Takeo OhtaDepartment of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Bunkyo-ku, Tokyo113, Japan
&
Hiromichi KatoDepartment of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Bunkyo-ku, Tokyo113, Japan
Pages 543-549 | Received 20 Aug 1982, Published online: 09 Sep 2014

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