Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor von Takemitsu, Hatsuho, Amako, Midori, Sako, Yoshihiro, Shibakusa, Kei, Kita, Koji, Kitamura, Shinichi, Inui, Hiroshi

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Wx/ae Double-Mutant Brown Rice Prevents the Rise in Plasma Lipid and Glucose Levels in Mice von MATSUMOTO, Kenji, MAEKAWA, Masashi, NAKAYA, Makoto, TAKEMITSU, Hatsuho, SATOH, Hikaru, KITAMURA, Shinichi

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Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor von Hatsuho TAKEMITSU, Midori AMAKO, Yoshihiro SAKO, Kei SHIBAKUSA, Koji KITA, Shinichi KITAMURA, Hiroshi INUI

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Taste and Freshness of Cooked Rice Using a Superheated Steam Rice Cooking Machine von Takemitsu, Hatsuho, Hayashi, Yasuhiro, Sako, Yoshihiro, Kitamura, Shinichi

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METHOD FOR PROCESSING UNPOLISHED RICE von TAKEMITSU HATSUHO, SATO MITSUHIRO

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METHOD FOR EVALUATING NOODLES von TAKEMITSU HATSUHO, KITAMURA SHINICHI, YAMADA TORU, MAEDA YURINA

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MANUFACTURING METHOD OF COOKED RICE WITH ASSORTED INGREDIENTS von TAKEMITSU HATSUHO, KITAMURA SHINICHI, OISHI TATSU, SAKO YOSHIHIRO

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ENERGY RECOVERY METHOD von TAKEMITSU HATSUHO, KITAMURA SHINICHI, SAKO YOSHIHIRO

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RICE AND RICE FLOUR WHICH HAVE FLAVOR LIKE SOYBEAN FLOUR von TAKEMITSU HATSUHO, ICHIHARA TAKASHI, NAKAMURA MITSURU, KITAMURA SHINICHI, KIMURA MASAKAZU, KITAMURA SANAE

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RICE COOKING METHOD von TAKEMITSU HATSUHO, KITAMURA SHINICHI, SAKO YOSHIHIRO

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