Effect of Various Amino Acids on Elimination of Stale Flavor of Rice

• 1 January 1971
• journal article
• Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
• Vol. 18  (3) , 119-124
• https://doi.org/10.3136/nskkk1962.18.119

Abstract

Keywords

• AMINO ACIDS
• RICE
• VARIOUS AMINO
• STALE FLAVOR
• ELIMINATION