{"title":"低温保存における酵素処理米飯の品質及び分子構造変化に関して","authors":"未紗 大西, 拓実 田口, 実穂 佐藤, 秀幸 山口, 典子 三輪, 貴久 西津, 那嘉子 勝野","doi":"10.5458/bag.12.1_41","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":202833,"journal":{"name":"Bulletin of Applied Glycoscience","volume":"108 10","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin of Applied Glycoscience","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5458/bag.12.1_41","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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