搗精度合の異なる米における米内在性酵素の米飯成分への影響
Read via the Internet
Begin reading now
NDL Digital Collections
Holdings of Libraries in Japan
This page shows libraries in Japan other than the National Diet Library that hold the material.
Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.
other
CiNii Research
Search ServiceYou can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
Bibliographic Record
You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.
- Material Type
- 記事
- Author/Editor
- 馬橋 由佳矢吹 理美大倉 哲也 他
- Alternative Title
- Influence of milling yields on the role of endogenous enzymes in the accumulation of chemical components in rice grains during cooking
- Periodical title
- 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編
- No. or year of volume/issue
- 43(4) 2010.8
- Volume
- 43
- Issue
- 4
- Pages
- 237～245