Effect of Amino Acid Enriched Rice on the Taste of Boiled Rice (Part I)

Science of Cookery

Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360

Effect of Amino Acid Enriched Rice on the Taste of Boiled Rice (Part I)

Yuko Ayano, Tatsuo Furuhashi, Shinjiro Otsuka

Author information

JOURNAL FREE ACCESS

1970 Volume 3 Issue 2 Pages 115-118

DOI https://doi.org/10.11402/cookeryscience1968.3.2_115

Details

Article 1st page

Content from these authors

© The Japan Society Cookery Science

Favorites & Alerts

Related articles

Recently viewed articles

The Sustainable Development of Long-term Care Insurance: By the Esterblishment of Community-based Comprehensive Care System
現在および将来気候のもとでの確率的な農業影響評価のための1 km アンサンブル日平均気温・日降水量データセット
Recent developments on refined theories for beams with applications
Organoleptic Examinations on the Log-aesthetic Curve
A case of systemic lupus erythematosus-progressive systemic sclerosis overlap syndrome with a nephrotic syndrome

Successor

Journal of Cookery Science of Japan

Top