Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
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[3Kp] Physical property of food
Direct Measurement of the Retrogradation Heat for Steamed Rices used for Sake Brewing and Rice-Cooking at a Low Temperature.
Koyuki KatoHaruka NozoeMasao MizutaniMasaharu Ohba*Masahiro Maebayashi
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Pages 401-

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