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Publications by Makoto HISAMATSIU

Characteristics of Rice Cooked With Lysolecithin.

Nippon Shokuhin Kagaku Kogaku Kaishi

English

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Nature of Lysolecithin in Rice Grains

Bulletin of the Agricultural Chemical Society of Japan

English

Hot Storage of Bread and Cooked Rice

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan

Occupational Health

English

Improvement of Cooked Rice by Using Modified Starch

Japan Journal of Food Engineering

Manufacturing Engineering

English

Breeding of New Rice Cultivar ‘Tohoku 194’ With ‘Sasanishiki’-Type Good Eating Quality of Cooked Rice

Breeding Science

English

Deciphering the Genetic Architecture of Cooked Rice Texture

Frontiers in Plant Science

English

Deformation Profile of a Piece of Japonica Cooked Rice With Squeezing Test

MATEC Web of Conferences

Materials Science

English

On the Rate of Swelling of Cooked Rice

Japanese Journal of Crop Science

English

Enrichment of Rice With L-Lysine and Change of Flavor and Taste by Cooked Rice With L-Lysine

Eiyo To Shokuryo

English

Effects of Fumigation With Phosphine Generated From Aluminum Phosphide on Quality of Brown Rice and Palatability of Cooked Rice

Journal of Food Science and Engineering

English