Growth and toxin production by Clostridium botulinum in steamed rice aseptically packed under modified atmosphere
Growth and toxin production of proteolytic Clostridium botulinum in aseptically steamed rice products at pH 4.6 to 6.8, packed under...
Mathematical Model for Surface Culture of Koji Mold : Growth of Koji Mold on the Surface of Steamed Rice Grains (IX)
Effective Purification of Glucoamylase in Koji, a Solid Culture of Aspergillus oryzae on Steamed Rice, by Affinity Chromatography Us...
Use of gamma irradiation for inactivation of pathogens inoculated into Kimbab , steamed rice rolled by dried laver
Inactivation of pathogens inoculated into prepared seafood products for manufacturing kimbab, steamed rice rolled in dried seaweed, ...
Rheological behaviour of steamed rice flour dispersions
Analysis of Volatile Compounds in Shochu Koji, Sake Koji, and Steamed Rice by Gas Chromatography-Mass Spectrometry
Glucoamylase of Aspergillus oryzae cultured on steamed rice.
Quantitative trait loci controlling steamed-rice shape in a recombinant inbred population