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Publications by Katsunori TERANISHI
Saccharides Extracted From Rice Grains During Cooking Process and Effect of Monoglyceride on Them.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Characteristics of Rice Cooked With Lysolecithin.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Improving Cooking Properties of Aged Rice Grains.
Journal of the Japanese Society of Starch Science
Effect of Temperature During Grain Development on Stability of Cooking Quality Components in Rice.
Ikushugaku zasshi
Musculoskeletal & Risk Assessment During Threshing of Rice-Grains
MATEC Web of Conferences
Materials Science
Engineering
Chemistry
Effect of Storage on Leaching of Minerals and Nitrogen From Asparagus and Peas During Cooking
Hilgardia
Effect of Potassium Fertilizer on Yield, Yield Components and Grains Quality Characters of Rice
Journal of Plant Production
Changes in Qualities of High-Palatability Rice Grains During Storage.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
On the Effect of Air-Tight Storage Upon Hulled Rice Grains(Preliminary Reports)
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
The Effect of Air Temperature and Solar Radiation on the Occurrence of Chalky Rice Grains in Rice Cultivars “Koshihikari” and “Akitakomachi”
J. AGRICULTURAL METEOROLOGY
Agronomy
Crop Science
Atmospheric Science
Effect of Different Transplanting Time on Cooking and Milling of Some Fine and Coarse Grain Rice Genotypes
Advances in Nutrition & Food Science
