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Effect of temperature and periods of the temperature rise during rice cooking on the amounts of chemical components of rice grains: 2B-a3 *Yuka Mabashi, Yukie Miwa, Tetsuya ...
Bread-making quality of the bread using black rice flour: 1A-a1 *Ayuko Nagayasu, Megumi Shouno, Michiko Fujikura, Hideaki Tsuji and Miki Hiemori
Tahara, PH-C: 1: 0: 0: 0: 0: 0: Matsunaga, P: 1: 0: 0: 0: 0: 1: Nakata, PH-C: 2: 0: 0: 0: 0: 2: Zhu, P: 0: 0: 0: 0: 0: 0: Nishikawa, P ... Miwa, 2B: 3: 0: 0: 1: 0: 0: Kinugawa, C: 4: 1: 0: 1: 0: 0: Watarai, LF: 4: 3: 2: 0: 0: 0: M.Sato, P: 0: 0: 0: 0: 0: 0: Manaka, PH
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