The Characteristics of Rice and Barley Cooked Using Superheated Steam: Mechanisms for Flavor and Quality Improvement

Authors

Shinichi Kitamura (ORCID: https://orcid.org/0000-0001-7115-6561)
Hatsuho Takemitsu (ORCID: https://orcid.org/0000-0003-4185-3352)
Yoshihiro Sako

Institutions

Osaka Metropolitan University (JP)

Publication Details

Journal: Bulletin of Applied Glycoscience
Published: 2025-05-20
DOI: https://doi.org/10.5458/bag.15.2_108
Primary Topic: GABA and Rice Research
Type: article
Field-Weighted Citation Impact: 0.00

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article

The Characteristics of Rice and Barley Cooked Using Superheated Steam: Mechanisms for Flavor and Quality Improvement

Shinichi Kitamura, Hatsuho Takemitsu, Yoshihiro Sako

May 20, 2025

Bulletin of Applied Glycoscience

GABA and Rice Research

article

The Characteristics of Rice and Barley Cooked Using Superheated Steam: Mechanisms for Flavor and Quality Improvement

Shinichi Kitamura, Hatsuho Takemitsu, Yoshihiro Sako

May 20, 2025article en

Abstract

No abstract available for this paper.

Bulletin of Applied GlycoscienceVol. 15(2)

Osaka Metropolitan University (JP)

Zero hunger

Openalex Percentile: Top 92%

GABA and Rice Research

DOI Open Access PDF OpenAlex

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The Characteristics of Rice and Barley Cooked Using Superheated Steam: Mechanisms for Flavor and Quality Improvement — Shinichi Kitamura, Hatsuho Takemitsu, et al. · Bulletin of Applied Glycoscience (2025) | TGRS Research Map | TGRS