Erratum: Incidence of open crack formation in short-grain polished rice during soaking in water at different temperatures (Journal of Food Engineering (2011) 103 104 (457-463))

Takuma Genkawa; Fumihiko Tanaka; Daisuke Hamanaka; Toshitaka Uchino

doi:10.1016/j.jfoodeng.2011.01.030

Erratum: Incidence of open crack formation in short-grain polished rice during soaking in water at different temperatures (Journal of Food Engineering (2011) 103 104 (457-463))

Takuma Genkawa, Fumihiko Tanaka, Daisuke Hamanaka, Toshitaka Uchino

Bioproduction Environmental Sciences

Research output: Contribution to journal › Comment/debate › peer-review

Original language	English
Pages (from-to)	322
Number of pages	1
Journal	Journal of Food Engineering
Volume	104
Issue number	2
DOIs	https://doi.org/10.1016/j.jfoodeng.2011.01.030
Publication status	Published - May 2011

All Science Journal Classification (ASJC) codes

Food Science

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10.1016/j.jfoodeng.2011.01.030

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Erratum: Incidence of open crack formation in short-grain polished rice during soaking in water at different temperatures (Journal of Food Engineering (2011) 103 104 (457-463)). / Genkawa, Takuma; Tanaka, Fumihiko; Hamanaka, Daisuke et al.
In: Journal of Food Engineering, Vol. 104, No. 2, 05.2011, p. 322.

Research output: Contribution to journal › Comment/debate › peer-review

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Erratum: Incidence of open crack formation in short-grain polished rice during soaking in water at different temperatures (Journal of Food Engineering (2011) 103 104 (457-463))

All Science Journal Classification (ASJC) codes

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