Erratum: Incidence of open crack formation in short-grain polished rice during soaking in water at different temperatures (Journal of Food Engineering (2011) 103 104 (457-463))

Takuma Genkawa, Tanaka Fumihiko, Daisuke Hamanaka, Toshitaka Uchino

Research output: Contribution to journalComment/debate

Original languageEnglish
Number of pages1
JournalJournal of Food Engineering
Volume104
Issue number2
DOIs
Publication statusPublished - May 1 2011

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soaking
food technology
incidence
rice
Food
Temperature
Water
Incidence
temperature
water
Oryza

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Erratum : Incidence of open crack formation in short-grain polished rice during soaking in water at different temperatures (Journal of Food Engineering (2011) 103 104 (457-463)). / Genkawa, Takuma; Fumihiko, Tanaka; Hamanaka, Daisuke; Uchino, Toshitaka.

In: Journal of Food Engineering, Vol. 104, No. 2, 01.05.2011.

Research output: Contribution to journalComment/debate

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