S. Maki, Y. Takimoto, Takamichi Tanaka, T. Akihiro, Y. Tsurunaga, Toshikazu Matsumoto
{"title":"Characteristics of Rice Bran after 'Heshiko' Processing","authors":"S. Maki, Y. Takimoto, Takamichi Tanaka, T. Akihiro, Y. Tsurunaga, Toshikazu Matsumoto","doi":"10.5891/jafps.43.3","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"38 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Preservation Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5891/jafps.43.3","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}