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2004•Unpublished venueRequires access

Effect of rice cooking on taste of damakomoti and boiling rice using rice cultivar okunomurasaki

Sachiko Matsumoto, Reiko Syouji, Tomoko Ohno

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Key concepts: Cultivar, Taste, Boiling, Agronomy, White rice, Rice flour, Rice plant, Food science

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Effect of rice cooking on taste of damakomoti and boiling rice using rice cultivar okunomurasaki — Research Paper | ScholarLens