Bulletin of the Faculty of Education, Yamaguchi University. Natural science

Back to Top
Permalink : https://petit.lib.yamaguchi-u.ac.jp/18134
Bulletin of the Faculty of Education, Yamaguchi University. Natural science Volume 27 Issue 2
published_at 1977

Studies on decrease of gelatinization ratio of cooked rice in preservation

米飯の保存中におけるα化度の低下について
Sakurai Ritsuko
About This Article
Other Article
Dyes of torch azalea (Rhododendron kaempferi Planch.) leaf : extraction and mordant effect of Dyes
PP. 1 - 11
Hygienic studies of clothing pressure on the leg : (3) effects on the girth of leg
PP. 13 - 16
On a hand made semi-automatic thermo-magnetic balance
PP. 17 - 24
Some paleomagnetic data on quaternary andesites from the south-central Yamaguchi Prefecture, west Japan
PP. 25 - 40
Remanent magnetizations of cenozoic basalts from northern Kyushu island, west Japan
PP. 41 - 47
On the quaternary deposits at the Yamaguchi University and its neighbourhood
PP. 49 - 57
The effects of food additives and some compounds in foods RNA polymerase reaction
PP. 59 - 66
The mode of RNA Polymerase inhibition by caffeic acid
PP. 67 - 72
The mode of RNA Polymerase inhibition by Alkyltin compounds
PP. 73 - 78
Geographical, morphological and karyological investigations on Chrysanthemum makinoi from Yamaguchi Prefecture
PP. 79 - 91
Notes on the Gregarines in Japan 8 : three new species of Eugregarina from Odonata
PP. 93 - 125
An investigation of cooling ability of coolants
PP. 127 - 137
Facts about bacterial contamination due to dry cleaning
PP. 139 - 148
A study on the dwelling space of the aged living alone
PP. 149 - 164
Studies on the physical changes in the characters of foods by the method of heated cookery (part 3) : on the viscosity of the starch (1)
PP. 165 - 174
Studies on decrease of gelatinization ratio of cooked rice in preservation
PP. 175 - 183