(Q104996141)

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Effect of parboiling on texture and flavor components of cooked rice

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Effect of parboiling on texture and flavor components of cooked rice (English)

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http://api.crossref.org/works/10.1021%2Fjf00118a035

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4-hydroxybenzoic acid

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Hiromichi Kato

1

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00118a035

Takeo Ohta

series ordinal

2

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00118a035

Takashi Tsugita

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3

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00118a035

Yukio Hosaka

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4

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00118a035

publication date

18 March 2005

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http://api.crossref.org/works/10.1021%2Fjf00118a035

published in

Journal of Agricultural and Food Chemistry

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http://api.crossref.org/works/10.1021%2Fjf00118a035

volume

31

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00118a035

page(s)

818-823

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http://api.crossref.org/works/10.1021%2Fjf00118a035

issue

4

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00118a035

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DOI

10.1021/JF00118A035

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(Q104996141)

Effect of parboiling on texture and flavor components of cooked rice

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