Electromyographic study on cooked rice with different amylose contents

Journal of Texture Studies

Volumn 29, Issue 1, 1998, Pages 101-113

  Kohyama, Kaoru ^a,c   Ohtsubo, K ^a   Toyoshima, H ^a   Shiozawa, K ^b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b TSURUMI UNIVERSITY   (Japan)

^c CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032370912     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1998.tb00156.x     Document Type: Article

References (21)

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