Food and Nutrition Sciences
Vol.8 No.10(2017), Paper ID 79563, 11
pages
DOI:10.4236/fns.2017.810065
Analysis of Functional Relationships between Rice Particles and Oral Perception Using Amazake: A Traditional Japanese Beverage of Malted Rice
M. Ajiro, M. Araki, M. Ishikawa, K. Kobayashi, I. Ashida, Y. Miyaoka
Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
Copyright © 2017 M. Ajiro, M. Araki, M. Ishikawa, K. Kobayashi, I. Ashida, Y. Miyaoka et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Ajiro, M. , Araki, M. , Ishikawa, M. , Kobayashi, K. , Ashida, I. and Miyaoka, Y. (2017) Analysis of Functional Relationships between Rice Particles and Oral Perception Using Amazake: A Traditional Japanese Beverage of Malted Rice.
Food and Nutrition Sciences,
8, 901-911. doi:
10.4236/fns.2017.810065.