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Publications by Keitaro Suzuki
Objective Evaluation of Whiteness of Cooked Rice and Rice Cakes Using a Portable Spectrophotometer
Breeding Science
Plant Science
Agronomy
Crop Science
Genetics
Related publications
Development and Evaluation of a Portable Spectrophotometer
Revista de Ensino de Bioquímica
Improvement of Cooked Rice by Using Modified Starch
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Evaluation of Retrogradation in Microwave Cooked Rice Using X-Ray Diffraction Method.
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Hot Storage of Bread and Cooked Rice
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
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
Characteristics of Rice Cooked With Lysolecithin.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
On the Rate of Swelling of Cooked Rice
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Sensory Characterization of Cooked Brown Rice Using Quantitative Descriptive Analysis (QDA®)
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Deciphering the Genetic Architecture of Cooked Rice Texture
Frontiers in Plant Science
Plant Science
