HOME > 論文 > 書誌詳細Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain riceJinhu Tian, Yidi Cai, Wei Qin, Yoshitaka Matsushita, Xingqian Ye, Yukiharu Ogawa. Food Chemistry 257 23-28. 2018.https://doi.org/10.1016/j.foodchem.2018.03.005 NIMS著者松下 能孝Materials Data Repository (MDR)上の本文・データセット作成時刻: 2018-03-15 21:03:54 +0900更新時刻: 2024-04-01 23:03:07 +0900
