SCOPUS 정보 검색 플랫폼 - 논문 보기

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Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 45, Issue 11, 1998, Pages 683-691

Changes in qualities of high-palatability rice grains during storage

(9) Toyoshima, Hidechika a Kimura, Toshinori b Yoshizaki, Shigeru b Fujii, Sachiyo a Okadome, Hiroshi a Tsukane, Yasuo c Morita, Masaki c Tazima, Gizo c Ohtsubo, Ken'ichi a

a NATIONAL FOOD RESEARCH INSTITUTE (Japan)

b UNIVERSITY OF TSUKUBA (Japan)

c Tazimaya Co Ltd (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23044448134 PISSN: 1341027X EISSN: None Source Type: Journal
DOI: 10.3136/nskkk.45.683 Document Type: Article

Times cited : (7)

References (18)

1
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3
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- Japanese source

5
- 85034201440
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6
- 85034187128
- Japanese source

7
- 85034176144
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8
- 85034171886
- Japanese source

9
- 85034191520
- Japanese source

10
- 85034184445
- Japanese source

11
- 85034190540
- Japanese source

12
- 0001622583
- JULIANO, B.O. : Cereal Science Today, 16, 334 (1971).
- (1971) Cereal Science Today , vol.16 , pp. 334
- Juliano, B.O.¹

13
- 85034183437
- Japanese source

14
- 85034174931
- Japanese source

15
- 85034174545
- Japanese source

16
- 85034170562
- Japanese source

17
- 85034169381
- Japanese source

18
- 85034188824
- Japanese source

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.