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γ-Aminobutyric Acid Accumulation by Pre-heating and Cooking Undermilled Rice
分つき米の予備加熱と炊飯によるγ-アミノ酪酸の蓄積

Naganori Ohisa, Akane Yosimoto, Toshihisa Ohno, Yoshinobu Akiyama
2005 Journal of Cookery Science of Japan  

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doi:10.11402/cookeryscience1995.38.3_254 fatcat:wn6m22nf6nfwrp7mgddvf3ppe4
lang:ja
Citation

Naganori Ohisa, Akane Yosimoto, Toshihisa Ohno, Yoshinobu Akiyama. "γ-Aminobutyric Acid Accumulation by Pre-heating and Cooking Undermilled Rice." Journal of Cookery Science of Japan 38.3 (2005) 254-256