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Publications by Kentaro Maruyama

Sensory Characterization of Cooked Brown Rice Using Quantitative Descriptive Analysis (QDA®)

Nippon Shokuhin Kagaku Kogaku Kaishi

English

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Improvement of Cooked Rice by Using Modified Starch

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Sensory Discrimination and Preference of Brown Rice Fed Pork Ham

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Characteristics of Rice Cooked With Lysolecithin.

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