bru.gmprc.ksu.edubru.gmprc.ksu.edu/proj/iwcspp/pdf2/6/663.pdf · of milled rice, glutamate,...
3
Transcript of bru.gmprc.ksu.edubru.gmprc.ksu.edu/proj/iwcspp/pdf2/6/663.pdf · of milled rice, glutamate,...
![Page 1: bru.gmprc.ksu.edubru.gmprc.ksu.edu/proj/iwcspp/pdf2/6/663.pdf · of milled rice, glutamate, arginine, and gamma-aminobutyric acid (GABA), contribute to the taste of cooked rice (Matuzaki](https://reader030.fdocuments.in/reader030/viewer/2022040709/5e0d024235497c45bc4ca31e/html5/thumbnails/1.jpg)
![Page 2: bru.gmprc.ksu.edubru.gmprc.ksu.edu/proj/iwcspp/pdf2/6/663.pdf · of milled rice, glutamate, arginine, and gamma-aminobutyric acid (GABA), contribute to the taste of cooked rice (Matuzaki](https://reader030.fdocuments.in/reader030/viewer/2022040709/5e0d024235497c45bc4ca31e/html5/thumbnails/2.jpg)
![Page 3: bru.gmprc.ksu.edubru.gmprc.ksu.edu/proj/iwcspp/pdf2/6/663.pdf · of milled rice, glutamate, arginine, and gamma-aminobutyric acid (GABA), contribute to the taste of cooked rice (Matuzaki](https://reader030.fdocuments.in/reader030/viewer/2022040709/5e0d024235497c45bc4ca31e/html5/thumbnails/3.jpg)