Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Junko Matsuki
Comparison of Textural Properties and Structure of Gels Prepared From Cooked Rice Grain Under Different Conditions
Food Science and Nutrition
Food Science
Resistant Starch
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Properties of Rice Cooked With Commercial Water-Soluble Soybean Polysaccharides Extracted Under Weakly Acidic Conditions From Soybean Cotyledons
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Structure and Properties of Biological Gels.
Kobunshi
Materials Science
Polymers
Plastics
Chemical Engineering
Environmental Science
Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour
Malaysian Journal of Analytical Sciences
Analytical Chemistry
Rheological, Thermal and Textural Properties of Starch Blends Prepared From Wheat and Turkish Bean Starches
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Chemical Structure of Cell Walls of Rice Grain and Grain Quality.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Response of Rice Varieties to Different Sowing Windows Under Konkan Conditions
Agricultural Science Digest - A Research Journal
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.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Growth and Yield of Rice Cultivars Sowed on Different Dates Under Tropical Conditions
Ciencia e investigación agraria
Comparison of AOD From CALIPSO, MODIS, and Sun Photometer Under Different Conditions Over Central China
Scientific Reports
Multidisciplinary
