Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
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[2Gp] Food grain
Effects of addition of cereal grains on the color and the flavor compounds of cooked rice
*Noriko KohyamaKanae Ashida
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CONFERENCE PROCEEDINGS FREE ACCESS

Pages 100-

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[in Japanese]
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© 2024 Japanese Society for Food Science and Technology
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