Journal ArticleOPEN ACCESS

Effects of the addition of mirin on flavor of cooked rice.

  • GUNDA M
  • KAWABE T
  • NAGAHAMA G
  • et al.
NIPPON SHOKUHIN KOGYO GAKKAISHI (1990) 37(2) 91-97
DOI: 10.3136/nskkk1962.37.91
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GUNDA, M., KAWABE, T., NAGAHAMA, G., MORITA, H., OHBAYASHI, A., WATANABE, Y., & OKUDA, K. (1990). Effects of the addition of mirin on flavor of cooked rice. NIPPON SHOKUHIN KOGYO GAKKAISHI, 37(2), 91–97. https://doi.org/10.3136/nskkk1962.37.91

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