Change in the Amounts of Reducing Sugars and Free Amino Acids in Rice during the Cooking Processes

KASAI, M., ISHIGURO, K., KYOUDA, H., HAMAZONO, T., HATAE, K., & SHIMADA, A. (2000). Change in the Amounts of Reducing Sugars and Free Amino Acids in Rice during the Cooking Processes. Nihon Kasei Gakkaishi, 51, 579–585.