Black Soybean Seed Coat Polyphenols and Pinitol (Next Generation of Biologically Active Substances in Soybean) (Unknown)
- New search for: Yoshida, T.
- New search for: Yoshida, T.
In:
JOURNAL- JAPANESE SOCIETY OF FOOD SCIENCE AND TECHNOLOGY
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60
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534-539
;
2013
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ISSN:
- Article (Journal) / Print
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Title:Black Soybean Seed Coat Polyphenols and Pinitol (Next Generation of Biologically Active Substances in Soybean)
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Contributors:Yoshida, T. ( author )
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Published in:JOURNAL- JAPANESE SOCIETY OF FOOD SCIENCE AND TECHNOLOGY ; 60 ; 534-539
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Publisher:
- New search for: JAPANESE SOCIETY OF FOOD SCIENCE AND TECHNOLOGY
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Publication date:2013-01-01
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Size:6 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:Unknown
- New search for: 664
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Classification:
DDC: 664 -
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Table of contents – Volume 60
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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Tracing the Geographical Origin of Blanched and Salted Wakame (Undaria Pinnatifida) from Japan (Naruto and Sanriku), China, and South Korea, Based on Stable Carbon, Nitrogen, and Oxygen Isotopic CompositionSuzuki, Y. / Kokubun, A. / Edura, T. / Nakayama, K. et al. | 2013
- 11
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Application of Microwaving for Blanching Taro and YamImaizumi, T. / Orikasa, T. / Muramatsu, Y. / Tagawa, A. et al. | 2013
- 19
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Hypercholesterolemia-reducing Effect of Young Barley Leaf PowderKoga, R. / Tsubata, M. / Ikeguchi, M. / Takagaki, K. / Irino, N. / Kondo, R. et al. | 2013
- 25
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Investigation of Extraction Rate of Radioactive Cesium from Barley to Barley TeaTodoriki, S. / Kameya, H. / Naito, S. / Kimura, K. / Nei, D. / Hagiwara, S. / Kakihara, Y. / Minobe, A. / Shinoda, Y. / Mizuno, R. et al. | 2013
- 30
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Preparation of Antioxidative Powder Containing Nasunin and Chlorogenic Acid from Liquid Waste of Brined EggplantItoh, K. / Akutsu, S. / Oyama, T. / Watanabe, T. / Yamazaki, K. / Kakubari, F. / Yosinari, S. / Arai, K. / Hashimoto, K. / Uda, Y. et al. | 2013
- 38
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Flavonoid, Phenylpropanoid and Coumarins Characteristics in Lemons from the Bonin Islands (Kikuchi Lemons)Miyake, Y. / Ito, C. / Itoigawa, M. et al. | 2013
- 43
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Effect of Adzuki Bean Vigna Angularis Cotyledon on Intestinal Alpha-glucosidase Activity and Glucagon-like Peptide-1 Secretion in vitroHamaoka, N. / Nakagawa, R. / Hira, T. / Yamaki, K. et al. | 2013
- 48
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Carbohydrate Digestion Rate : a Comparison between Rice Crackers and Cooked RiceHiguchi, Y. / Kumagai, T. et al. | 2013
- 54
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Effect of Brine Powder on Dynamics of Radioactive Cesium in Chinese Noodles during CookingHachinohe, M. / Naito, S. / Sasaki, T. / Akashi, H. / Todoriki, S. / Matsukura, U. / Kawamoto, S. / Hamamatsu, S. et al. | 2013
- 59
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Analysis of Cooked Flavor and Odorants Contributing to the Koku Taste of Seasoning Soy SauceHayase, F. / Takahagi, Y. / Watanabe, H. et al. | 2013
- 72
-
Lactic Fermented Soymilk Improves Hepatic Lipid Metabolism in Rats Fed a High Fat and High Cholesterol DietHirahata, R. / Kobayashi, M. / Egusa, S. / Sakakibara, R. / Fukuda, M. et al. | 2013
- 80
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Anti-Cancer Effect of Water Extracts Prepared from Chrysanthemum Flowers and Leaves Shiranui HimekikuMurayama, K. / Sawa, T. / Koga, H. / Yamaguchi, S. / Kumazoe, M. / Otsuka, T. / Miyazaki, Y. / Tachibana, H. / Yamada, K. et al. | 2013
- 87
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Fluorescence Characteristics of Pu-erh TeaYamazaki, K. / Murakami, T. / Okada, N. / Terai, H. / Miyase, T. / Sano, M. et al. | 2013
- 96
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Simultaneous Determination of Ascorbate and Dehydroascorbate by High-Performance Liquid Chromatography Using ODS ColumnNagata, M. et al. | 2013
- 100
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Proposal of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian FluidHoshino, T. / Kawai, K. / Hagura, Y. et al. | 2013
- 110
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Effects of the Firing Process on Sensory Testing and Aromatic Compounds of a Mixed Fermented Tea Product Obtained by Kneading Third-crop Green Tea and Loquat LeavesMiyata, Y. / Tanaka, T. / Tamaya, K. / Matsui, T. / Tamaru, S. / Tanaka, K. et al. | 2013
- 117
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Identification and Quantification of Antimutagenic Compounds in Salted RadishMatsuoka, H. / Sunaga, K. / Miyashita, S. / Sunahara, Y. / Hukasawa, S. / Shimoda, M. / Kimura, N. / Takahashi, H. / Takahashi, A. / Hirata, D. et al. | 2013
- 125
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Selection of Lactic Acid Bacteria with High Gamma-Aminobutyric Acid Productivity and Their Application to Fermented Chicken SauceHou, G. / Fujikawa, H. / Arakawa, K. / Miyamoto, T. et al. | 2013
- 133
-
Effect of the Removal of Yacon Root Astringency on Taste and FunctionNishino, T. / Kiyohara, H. et al. | 2013
- 138
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Stable Isotope Ratios of Japanese Beef from Matsuzaka and Hida : Implication for Chemical Discrimination of Geographic Origin of BeefAoyagi, K. / Goto, A.S. / Fujino, T. / Korenaga, T. et al. | 2013
- 142
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Comparative Analyses of Anti-hypertensive Effects of Commercial Collagen Peptides in Spontaneously Hypertensive RatsKouguchi, T. / Iwai, K. / Shimizu, M. / Ohmori, T. / Takahata, Y. / Suzuki, T. / Morimatsu, F. / Tanabe, S. et al. | 2013
- 148
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Effect of Storage at Low Temperature under Reduced Pressure on Fructooligosaccharide Content and Fructan Exohydrolase Activity in Yacon Tuberous RootsNarai-Kanayama, A. / Tokita, N. / Funayama, A. / Aso, K. et al. | 2013
- 153
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Development of New Food Materials Based on La France Pear Flavor - Development of ``La France powder'' and ``La France essence''-Tobitsuka, K. et al. | 2013
- 159
-
Enhancement of DPPH-radical Scavenging Activity in Heat-processed Sugarcane MolassesUjihara, K. / Yoshimoto, M. / Wada, K. / Takahashi, M. / Suda, I. et al. | 2013
- 165
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Control of Lactobacillus fructivorans in Low-acid and -salt DressingNakayama, M. / Hosoya, K. / Shu, T. / Sato, T. / Hata, T. / Miyamoto, T. et al. | 2013
- 173
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Radical Scavenging Ability by ESR Spin Trapping and Oxygen Radical Absorbance Capacity of Hot Water Extracts from MushroomsKanno, T. / Kawamura, S. / Harada, E. / Kameya, H. / Ukai, M. / Osawa, T. et al. | 2013
- 179
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Localization of Nitrate Anion and Vitamin C in Japanese Radish, and the Effect of Fertilization Method on their ContentsWatanabe, A. / Nakane, K. / Imai, K. / Oba, K. et al. | 2013
- 184
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Anti-obesity Effect of Dietary Polyphenols from Unripe Apple in RatsAzuma, T. / Osada, K. / Aikura, E. / Imasaka, H. / Handa, M. et al. | 2013
- 193
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Synergistic Stimulation of Anti-oxidant Action of L-Ascorbic Acid 2-Glucoside with TrehaloseOgawa, S. / Michida, M. / Kimura, H. / Nakamura, Y. / Arifuku, I. / Yokota, K. et al. | 2013
- 198
-
Electron Spin ResonanceKameya, H. et al. | 2013
- 199
-
Simple Freeze-thaw Fractionation of Proteins in SoymilkMorita, K. et al. | 2013
- 204
-
Differences in Physical Properties of Boiled Rice and Gelatinization Properties of Rice Flour between Pairs of Near-isogenic Lines for Low Glutelin Gene (Lgc1) LocusMatsui, T. / Ishizaki, K. / Nakamura, S. / Ohtsubo, K. et al. | 2013
- 212
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Reduction of Radioactive Cesium in Apple Juice by ZeoliteSekizawa, H. / Yamashita, S. / Tanji, K. / Okoshi, S. / Yoshioka, K. et al. | 2013
- 218
-
Effect of Oral Administration of Defatted Chicken Skin Powder on Dry Skin in HumansKawamura, J. / Kotoura, S. / Okuyama, T. / Furumoto, M. / Fuchuu, H. / Miake, K. / Sugiyama, M. / Ohnishi, M. et al. | 2013
- 225
-
Formation of Bicontinuous Phase on Egg White Protein/agar Co-gels and their Fracture PropertiesMoriguchi, N. / Nakamura, T. et al. | 2013
- 233
-
PAGE-Analysis of Milk Allergens after Heating on Stainless Steel TrayShinmoto, H. / Ichikawa, Y. / Nagata, S. / Miura, M. / Naganawa, Y. / Takano-Ishikawa, Y. et al. | 2013
- 237
-
Comparative Analyses of Proteoglycan-containing Powder Prepared from Salmon Nasal Cartilage and Extracted with Various SolventsMiura, A. / Ito, S. / Kato, Y. et al. | 2013
- 242
-
Digital Image AnalysisMiura, M. et al. | 2013
- 257
-
Culture Collections in Japan and their ServicesNagai, T. / Uehara-Ichiki, T. / Sawada, Y. / Sato, T. / Aoki, T. / Yamasaki, F. / Takeya, M. / Uzuhashi, S. / Hirooka, Y. / Tomioka, K. et al. | 2013
- 266
-
Development of Abrasion Processing of Wheat Grain and Baking Technology with High-quality Whole Wheat Flour of Hokkaido Noodle CultivarsKawahara, S. et al. | 2013
- 270
-
Increase of Nitrite in Tarako and Mentaiko during Manufacture and Cold Storage due to Nitrate-reducing BacteriaSoma, S. / Kanaoka, M. / Nakamura, M. / Tanaka, K. et al. | 2013
- 278
-
Effect of Orally Administered Collagen Peptide on Granulation Tissue Collagen Content in an Aged Rat ModelIto, R. / Sugitani, M. / Inagaki, H. / Setoguchi, Y. / Uchida, H. / Ito, T. et al. | 2013
- 286
-
Enhancement of Intestinal IgA Production by Non-degassed Roasted Coffee BeansWashiya, Y. / Nishikawa, T. / Fujino, T. et al. | 2013
- 295
-
Optimum Design for Commercial Packaging of Green Soybeans using Micro-perforated PouchesKatsumi, N. / Ishikawa, Y. / Kitazawa, H. / Endo, M. / Kijima, N. / Adachi, A. et al. | 2013
- 301
-
4-Dimethylaminocinnamaldehyde (DMAC) Method for Determination of Total Proanthocyanidin Content in Grain LegumesOki, T. / Sugawara, T. / Sato-Furukawa, M. / Suda, I. et al. | 2013
- 311
-
Development of Japanese Texture Lexicon for Food Texture StudiesHayakawa, F. et al. | 2013
- 323
-
Preparation of an Oil/Water Emulsion using the Vapor Injection MethodKusakabe, Y. / Kawai, K. / Hagura, Y. et al. | 2013
- 332
-
Improvement in Lipid Metabolism by Carotenoid Extracts from Pink Colored and Orange Colored Tomatoes in Mice Subjected to Restraint StressWatanabe, M. / Ayugase, J. et al. | 2013
- 339
-
Enzymatic Preparation of Methylated Theaflavins and their Antioxidant ActivitiesIshiyama, K. / Nishimura, M. / Deguchi, M. / Terasaka, E. / Miyase, T. / Sano, M. et al. | 2013
- 347
-
Effects of Water Activity and Sodium Lactate on the Growth of Listeria monocytogenes in Raw HamKamisaki-Horikoshi, N. / Sameshima, T. / Omori, Y. / Fuchu, H. / Miake, K. / Morioka, Y. / Kotani, K. / Kosai, K. / Goto, S. / Watanabe, I. et al. | 2013
- 357
-
Inhibition of Cell Motility by Fucoidan Derived from Cladosiphon OkamuranusYamasaki, Y. / Ando, Y. / Yamasaki, M. / Tachibana, H. / Yamada, K. et al. | 2013
- 362
-
Inhibitory Effects of Strawberry and Blueberry Fruits and Jams on Mammalian DNA Polymerase Activity and Inflammatory ResponseMizushina, Y. / Kurotobi, T. / Fukuhara, K. / Kuriyama, I. / Yoshida, H. et al. | 2013
- 369
-
Summary of ``Small Research-Discussion on Hen Egg 2012''Hasegawa, M. et al. | 2013
- 371
-
Unmasking of the Nature of Avian Influenza for the Successful ControlKida, H. et al. | 2013
- 375
-
Current Assessment of Salmonella Enteritidis Infection from Eating Raw Eggs and Associated CountermeasuresTamura, Y. et al. | 2013
- 381
-
Development of a New Itohiki-Natto Manufactured for Elderly JapaneseMuramatsu, K. / Mitsuboshi, S. et al. | 2013
- 387
-
Effects of Added Thickeners on the Digestibility of Cooked Rice and Mechanical Properties of Cooked Rice BolusSagawa, A. / Nakanishi, Y. / Ono, H. / Moritaka, H. et al. | 2013
- 397
-
Analysis of the Relationship between Structure and Fracture Property on Three-Component Gel with Egg White Protein, Agar and Curdlan in the Base of Each of Two-Component-GelsMoriguchi, N. / Mutoh, A. / Nakamura, T. et al. | 2013
- 407
-
Suppression of Postprandial Hypertriglyceridemia in Rats by Benifuuki Tea ExtractEgashira, Y. / Kamohara, T. / Yamaguchi, W. / Irie, H. / Toyoda, Y. / Hanamura, M. / Hirai, S. / Shinoda, Y. / Maeda-Yamamoto, M. et al. | 2013
- 412
-
Effect of High-Moisture Heat-Treatment, a Model of Pasta Drying, on the Gelatinization and Pasting Properties of Durum Wheat StarchKobayashi, K. / Nakamura, T. et al. | 2013
- 418
-
Study on the Preparation and Cooking Properties of Thermostable Vegetable GelHirano, S. / Kasai, M. et al. | 2013
- 425
-
Characteristics of Dried Powder from Rice Paste and Its Use in Bread Made With Dried Powder SubstituteArai, E. / Obikawa, F. / Suzuki, K. / Kainuma, Y. et al. | 2013
- 434
-
Decrease in Proanthocyanidin Levels Upon Astringency Removal Treatment of Yacon RootNishino, T. / Kiyohara, H. et al. | 2013
- 439
-
Aroma Components Characterizing the Odor of Cooked BarleyKaneko, S. / Kodama, T. / Kohyama, N. / Watanabe, H. / Hayase, F. et al. | 2013
- 443
-
Research on Water in FoodsMurase, N. et al. | 2013
- 445
-
Elementary Growth Processes and Surface Melting of Ice Crystals Revealed by Advanced Optical MicroscopySazaki, G. / Salvador, Z. / Nakatsubo, S. / Furukawa, Y. et al. | 2013
- 450
-
Relationship between Recrystallization Rate of Ice Crystals in Frozen Food and Mobility of Water MoleculesHagiwara, T. et al. | 2013
- 457
-
Discrimination and Quantification Thechnology for Food Using Fluorescence FingerprintSugiyama, J. / Tsuta, M. et al. | 2013
- 466
-
Simplification of an Indicator of Temperature Fluctuations during Cold Food StorageSuto, A. / Yamamoto, T. / Isshiki, K. et al. | 2013
- 471
-
Effect of Oil Addition on Egg White Protein/agar Co-gels with Different Continuous PhaseMoriguchi, N. / Nakamura, T. et al. | 2013
- 480
-
Preparation of a Cheese-like Food Using Soymilk, and Its Antioxidative Property and CharacteristicsNishiyama, M. / Esaki, H. / Mori, K. / Yamamoto, K. / Kato, T. / Nakamura, Y. et al. | 2013
- 490
-
Measurement of Lipid Content in the Dorsal Muscle of Silver Seabream (Pagrus major) and the Liver of Black Scraper (Thamnaconus modestus) using Portable Near-Infrared Spectrophotometers Operating in Short and Long Wavelength RegionsFujiwara, T. / Kubo, T. / Tsuchihashi, Y. et al. | 2013
- 498
-
Refining of beta -cryptoxanthin from the Extract of Satsuma-mandarin by-products Using Component Solvent Solubility DifferencesOgawa, K. / Ozaki, Y. / Sugiura, M. et al. | 2013
- 509
-
Effects of Isoflavone Aglycone Ratio in Lactic Acid-Fermented Soymilk on Hepatic Lipid Metabolism Rats Fed a High Fat and High Cholesterol DietKobayashi, M. / Sakakibara, R. / Egusa, S. / Fukuda, M. et al. | 2013
- 516
-
Variation in Polyphenol Components and Radical Scavenging Activity of Japanese Pear (Pyrus serotina Rehder var. culta Rehder) during Fruit MaturationSugawara, T. / Igarashi, K. et al. | 2013
- 521
-
Effects of Cooking Conditions on Furan Levels in Miso SoupYada, H. / Ohnishi-Kameyama, M. et al. | 2013
- 525
-
Decrease of Functional Saponins, Polyphenols and Pinitol in Soybean Seeds After Thermal Processing and Increase of Vitamin K~2 Using the Soybean FermentationMasuda, R. et al. | 2013
- 527
-
Structure, Absorption and Functions of Soyasaponins and Vitamin K~2 (Menaquinone-7)Sato, T. / Kamo, S. et al. | 2013
- 534
-
Black Soybean Seed Coat Polyphenols and Pinitol (Next Generation of Biologically Active Substances in Soybean)Yoshida, T. et al. | 2013
- 540
-
Pinitol and D-chiro-InositolYamaki, K. et al. | 2013
- 541
-
Comparison of the Health Benefits of Different Eras of Japanese Foods : Lipid and Carbohydrate Metabolism Focused ResearchHonma, T. / Kitano, Y. / Kijima, R. / Jibu, Y. / Kawakami, Y. / Tsuduki, T. / Nakagawa, K. / Miyazawa, T. et al. | 2013
- 554
-
Relationship between Number of Chewing Cycles and Fragment Size of Agar GelsKitade, M. / Kobayashi, N. / Moritaka, H. et al. | 2013
- 563
-
Varietal Differences in Quercetin Contents and Antioxidant Capacities of OnionsWatanabe, J. / Muro, T. / Yanagida, D. / Yamagishi, T. / Takano-Ishikawa, Y. et al. | 2013
- 567
-
Relation between Rheological Properties and Protein Solubility of Heat-induced Gel from Frozen Surimi with Addition of Protein PowdersKunimoto, M. / Okumura, T. / Watanabe, S. / Kato, N. / Arai, K. et al. | 2013
- 577
-
Black Soybean Fermentation using a rpoB Mutant Strain of Bacillus subtilis (natto)Kubo, Y. / Saito, K. / Hohlweck, D. / Funane, K. / Nakagawa, R. / Kimura, K. et al. | 2013
- 582
-
Pre-treatment with Weak Basic and Detergent Solutions Improves the Enzymatic Peeling Process of Persimmon FruitNoguchi, M. / Ozaki, Y. / Azuma, J.-i. et al. | 2013
- 589
-
Preparation of a Natural Pigment Ingredient Containing Nasunin from Eggplant PeelHashimoto, K. / Koharazawa, T. / Itoh, K. / Akutsu, S. / Oyama, T. / Watanabe, T. / Yamazaki, K. / Kakubari, F. / Yoshinari, S. / Arai, K. et al. | 2013
- 595
-
Determination of Total Anthocyanin and Proanthocyanidin Contents in Black Soybeans (Glycine max (L.) Merr.) Cultivated in JapanOki, T. / Sato-Furukawa, M. / Yamashita, N. / Shiratsuchi, H. / Goto, K. / Okuno, S. / Suda, I. et al. | 2013
- 601
-
Consideration in Citrus Fruit and Juice in JapanInakuma, T. et al. | 2013
- 603
-
Functional Components and Processing of Citrus FruitsOgawa, K. et al. | 2013
- 609
-
Programmed Citrus Breeding in JapanHasegawa, Y. et al. | 2013
- 614
-
Eicosapentaenoic Acid and Docosahexsaenoic AcidShirai, N. et al. | 2013
- 619
-
Effects of Water Activity and Nisin on the Growth of Listeria monocytogenes in Raw HamMorioka, Y. / Kotani, K. / Kosai, K. / Omori, Y. / Fuchu, H. / Miake, K. / Goto, S. / Watanabe, I. / Kamisaki-Horikoshi, N. / Sameshima, T. et al. | 2013
- 628
-
Taste and Freshness of Cooked Rice Using a Superheated Steam Rice Cooking MachineTakemitsu, H. / Hayashi, Y. / Sako, Y. / Kitamura, S. et al. | 2013
- 635
-
Influence of Milk Protein Hydrolysates on Fermentation Time, Exopolysaccharide Production, and Physical Properties of Set-type YogurtKitagishi, T. / Naito, H. / Nakajima, D. / Nakamura, N. / Sakaguchi, H. / Negishi, H. et al. | 2013
- 644
-
Evaluation of Dispersion Properties and Emulsifying Ability of Rice Flour for Use in High Water Content Food ProductsMatsumiya, K. / Okuno, Y. / Matsumura, Y. et al. | 2013
- 654
-
Development of a Novel Determination Method for Alginic AcidUdagawa, T. / Koseki, Y. / Koizumi, K. / Igarashi, T. / Fuchigami, K. et al. | 2013
- 661
-
The Contents of gamma -Amino Butyric Acid in Eggplant and its Accumulation with Heat TreatmentHorie, H. / Ando, A. / Saito, T. et al. | 2013
- 665
-
Summary of ``Small Research-Discussion'' on Cereal GrainsTsuge, N. et al. | 2013
- 668
-
Wheat Breeding and Improved Quality of Japanese Noodles in HokkaidoYoshimura, Y. et al. | 2013
- 673
-
Moisture Distribution, Microstructure and Color Preservation of Boiled Noodles Made from Wheat Cultivated in Saitama PrefectureKojima, T. et al. | 2013
- 679
-
Nutritional Support for Prevention of Secondary Disaster: The Role of Processed Food in Disaster Situations Report from the Disaster Prevention Forum at the Japanese Society for Food Science and Technology 59th Annual ConferenceKumamoto, H. / Murata, M. / Sasaki, Y. / Ikeda, T. et al. | 2013
- 687
-
Locomotive syndromeYazawa, K. et al. | 2013
- 689
-
Antihypertensive Effect of Blueberry Leaves on Spontaneously Hypertensive RatsMatsuura, Y. / Kaneko, M. / Hirabaru, H. / Hidaka, F. / Sakaida, H. / Kai, T. / Yukizaki, C. / Sakono, M. et al. | 2013
- 695
-
PCR-Based Denaturing Gradient Gel Electrophoresis and Identification of the Microbial Consortium Present in Kimchi Treated with High PressureKobayashi, M. / Kawamura, M. / Kobayashi, A. / Yamazaki, A. / Fukuda, M. et al. | 2013
- 705
-
DNA Markers Detecting Non-glutinous Rice in Glutinous Rice Processed FoodIi, Y. / Adachi, S. et al. | 2013
- 711
-
Effect of Clearance and Rotational Speed on Glutinous Rice Flour Prepared by Wet Disk MillingEguchi, S. / Kitamoto, N. / Suzuki, M. / Ogawa, T. / Yoshimura, M. et al. | 2013
- 718
-
Dynamics of Radioactive Cesium during Fruit ProcessingSekizawa, H. / Yamashita, S. / Tanji, K. / Yoshioka, K. et al. | 2013
- 723
-
Effect of Heating Condition on the Physical Properties and Taste of Custard Cream with Rice FlourHirose, M. / Ichikawa, T. et al. | 2013