Erratum: Presence and Activity of Various Amylases in Rice: Effect on Texture and Leached Sugar Composition during Cooking [Food Sci. Technol. Res., 19(1), 81]

Yoshimasa TSUJII; Nanako NAGAFUKU; Akira MIYAKE; Masataka UCHINO; Katsumi TAKANO

doi:10.3136/fstr.19.E1

Food Science and Technology Research

Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606

Erratum

Erratum: Presence and Activity of Various Amylases in Rice: Effect on Texture and Leached Sugar Composition during Cooking [Food Sci. Technol. Res., 19(1), 81]

Yoshimasa TSUJII, Nanako NAGAFUKU, Akira MIYAKE, Masataka UCHINO, Katsumi TAKANO

著者情報

ジャーナルオープンアクセス

2013 年 19 巻 2 号 p. E1-

DOI https://doi.org/10.3136/fstr.19.E1

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