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METHOD FOR IMPROVING TASTE OF COOKED RICE AND TASTE IMPROVER
METHOD FOR IMPROVING TASTE OF COOKED RICE AND TASTE IMPROVER
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机译:改善米饭风味和风味的方法
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摘要
PURPOSE: To improve rice cooking characteristics of Oryza sativa var. indica, etc., which is considered to be inferior in taste and improve taste of cooked rice. ;CONSTITUTION: Glutaminase or glutaminase and actinase are added to rice and the rice is cooked.;COPYRIGHT: (C)1994,JPO
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