Hiro Ikeda

Relationship between the Saccharides Extracted from Rice Grains during Cooking and the Sensory Taste of Cooked Rice

Hiro Ikeda, 2001 .

Relation between the Physicochemical Properties and the Structures of Cooked Rice (Part 1)

Y. Saiki, Keiko Ogawa, Toshiaki Kimura, 1996 .