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Publications by Noboru HORISUE
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
Related publications
Development and Utilization of Resistant Starch in Cooked Rice Grains and Breads
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
Characteristics of Rice Cooked With Lysolecithin.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Effect of Shading and High-Temperature Treatments on Thickness and Appearance Quality of Brown Rice and Palatability of Cooked Rice
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Objective Evaluation of Whiteness of Cooked Rice and Rice Cakes Using a Portable Spectrophotometer
Breeding Science
Plant Science
Agronomy
Crop Science
Genetics
Evaluation of Retrogradation in Microwave Cooked Rice Using X-Ray Diffraction Method.
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Deformation Profile of a Piece of Japonica Cooked Rice With Squeezing Test
MATEC Web of Conferences
Materials Science
Engineering
Chemistry
On the Rate of Swelling of Cooked Rice
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
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
