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Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice

Sukanya Thuengtung, Yoshitaka Matsushita, Yukiharu Ogawa.

NIMS著者


Materials Data Repository (MDR)上の本文・データセット


    作成時刻: 2019-10-12 03:00:19 +0900更新時刻: 2025-02-10 05:38:45 +0900

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