What Happens in Rice While Being Cooked?

• HATAE Keiko

Bibliographic Information

Other Title

• 米から飯へ
• コメ カラ メシ エ

Journal

• JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY

  JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY 69 (2), 4-7, 2007

  The Japanese Society of Agricultural Machinery and Food Engineers

Keywords

• 精白米
• アミノ酸価
• 糊化
• 強飯
• アミロース
• milled rice
• amino acid score
• gelatinization
• cooking of glutinous rice
• amylose

Details

• CRID: 1390001204312698240
• NII Article ID: 10018852599
• NII Book ID: AN00200470
• DOI: 10.11357/jsam1937.69.2_4
• ISSN: 18846025
• ISSN: 02852543
• NDL BIB ID: 8734655
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8734655
• Data Source:
  • JaLC
  • NDL
  • CiNii Articles