scholarly journals Quality Characteristics and Volatile Flavor Components of Cooked Rice, Yenipsambab, with Lotus Leaf Powder

2012 ◽  
Vol 27 (4) ◽  
pp. 374-382 ◽  
Author(s):  
Bock-Hee Park ◽  
Sung-Doo Kim ◽  
Eun-Raye Jeon ◽  
Hee-Sook Cho
Keyword(s):  
Quality Characteristics ◽  
Lotus Leaf ◽  
Cooked Rice ◽  
Flavor Components ◽  
Volatile Flavor ◽  
Leaf Powder

Volatile Flavor Components of Cooked Rice

1978 ◽  
Vol 42 (6) ◽  
pp. 1229-1233 ◽  
Author(s):  
Izumi Yajima ◽  
Tetsuya Yanai ◽  
Mikio Nakamura ◽  
Hidemasa Sakakibara ◽  
Tsutomu Habu
Keyword(s):  
Cooked Rice ◽  
Flavor Components ◽  
Volatile Flavor

scholarly journals Volatile flavor components of cooked rice.

1978 ◽  
Vol 42 (6) ◽  
pp. 1229-1233 ◽  
Author(s):  
Izumi YAJIMA ◽  
Tetsuya YANAI ◽  
Mikio NAKAMURA ◽  
Hidemasa SAKAKIBARA ◽  
Tsutomu HABU
Keyword(s):  
Cooked Rice ◽  
Flavor Components ◽  
Volatile Flavor
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