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Publications by Aijiro YAMAMOTO
The Degree of Gelatinization of Abnormally Cooked Rice Determined by the .BETA.-amylase-pullulanase Method.
Nippon Eiyo Shokuryo Gakkaishi
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Improvement of Cooked Rice by Using Modified Starch
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On the Rate of Swelling of Cooked Rice
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Deciphering the Genetic Architecture of Cooked Rice Texture
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Classification of Alpha- And Beta- Amylase in Malting Process by Means of Chromatographic Method.
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Dynamics of Rapid Starch Gelatinization and Total Phenolic Thermomechanical Destruction Moderated via Rice Bio-Extrusion With Alpha-Amylase Activation
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Evaluation of Retrogradation in Microwave Cooked Rice Using X-Ray Diffraction Method.
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Development of Advanced Physical Measurement Method for Individual Cooked Rice. Part 2. Palatability Evaluation for Japonica Rice Grains Based on Multiple Physical Measurements of Individual Cooked Rice Grain.
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Characteristics of Rice Cooked With Lysolecithin.
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