Influence of rice proteins on eating quality of cooked rice and on aroma and flavor of sake

Cereal Chemistry

Volumn 83, Issue 4, 2006, Pages 439-446

  Furukawa, Sachiko ^a   Tanaka, Kunisuke ^b,c   Masumura, Takehiro ^b,d   Ogihara, Yasunari ^b,d   Kiyokawa, Yoshifumi ^a   Wakai, Yoshinori ^a  

^a Kizakura Sake Brewing Co Ltd   (Japan)

^b KYOTO PREFECTURAL UNIVERSITY   (Japan)

^c Phytoculture Co Ltd   (Japan)

^d Kyoto Prefectural Institute of Agricultural Biotechnology   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD STORAGE; ODORS; PROTEINS; QUALITY CONTROL; SCANNING ELECTRON MICROSCOPY;

CONDITION; COOKED RICE; EATING QUALITY; PHYSICAL ANALYSIS; PROTEIN EXTRACT; RICE ENDOSPERM; RICE PROTEINS; SMALL PARTICLES; STORAGE PROTEINS;

SENSORY ANALYSIS;

EID: 33746558077     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-83-0439     Document Type: Article

References (14)

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