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 II)
Yuko Ayano, Tatsuo Furuhashi
Author information
JOURNAL FREE ACCESS

1970 Volume 3 Issue 2 Pages 119-121

Details
Download PDF (458K)
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Article 1st page
Content from these authors
© The Japan Society Cookery Science
Previous article
Favorites & Alerts

Recently viewed articles
Successor

Journal of Cookery Science of Japan

Share this page
feedback
 Top