Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor

Published 2016 View Full Article

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Title
Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor
Authors
Keywords
-
Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 22, Issue 6, Pages 771-778
Publisher
Japanese Society for Food Science and Technology
Online
2016-12-28
DOI
10.3136/fstr.22.771

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