Cooking conditions for hypoallergenic rice grains and sensory evaluation of the cooked rice.
- 1 January 1991
- journal article
- Published by Japanese Society of Nutrition and Food Science in Nippon Eiyo Shokuryo Gakkaishi
- Vol. 44 (1) , 51-53
- https://doi.org/10.4327/jsnfs.44.51
Abstract
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