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Journal: Foods, 2022
Volume: 11
Number: 3422
3422
Article: Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of Japonica Unpolished Rice
Authors: by Sumiko Nakamura, Moeka Hasegawa, Yuta Kobayashi, Chikashi Komata, Junji Katsura, Yasuhiro Maruyama and Ken’ichi Ohtsubo
Link: https://www.mdpi.com/2304-8158/11/21/3422

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