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

研究成果: ジャーナルへの寄稿コメント/討論

元の言語英語
ページ数1
ジャーナルJournal of Food Engineering
104
発行部数2
DOI
出版物ステータス出版済み - 5 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

これを引用

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.

:: Journal of Food Engineering, 巻 104, 番号 2, 01.05.2011.

研究成果: ジャーナルへの寄稿コメント/討論

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