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Palatability Properties and Ultra-fine Structure of Cooked Rice of cv. Tsuyahime.
Palatability Properties and Ultra-fine Structure of Cooked Rice of cv. Tsuyahime.
2011
K. Namekawa
Y. Nitta
N. Asanome
M. Moriya
N. Asagi
Fumitaka Shiotsu
Keywords:
Horticulture
Freeze-drying
Cultivar
Chemistry
Transplanting
Palatability
ultra fine
Materials science
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