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About this Agricultural and Biological Sciences article
Studies on the texture of cooked rice. III. Varietal differences in the texture of cooked rice. by EBATA, Morie; YAMADA, Tsutomu; ISHIKAWA, Masashi is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- EBATA, Morie; YAMADA, Tsutomu; ISHIKAWA, Masashi
- Publisher
- Japan Science and Technology Information Aggregator, Electronic; Crop Science Society of Japan (ISSN 0011-1848)
- Published
- 1989
- Field
- Agricultural and Biological Sciences (Life Sciences)
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