Michiko Kuno

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Active since

2000

Affiliations

Bio-oriented Technology Research Advancement Institution(Current)

Kyoritsu Women's University

Michiko Kuno is an author at Bio-oriented Technology Research Advancement Institution specializing in grain science, food engineering, and health sciences.

Top concepts

HealthGrain ScienceFood ChemistryFood EngineeringStatisticsEngineeringFood QualityFood TextureFood Processing

Publications per year

2000–2000

Publications

The Cooking and Processing Properties of Newly Developed Rice (Part 8). New Method for Evaluating the Texture and Sensory Attributes of Cooked Rice.

Setsuko Takahashi, Michiko Kuno, Kouki Nishizawa et al. · Journal of Applied Glycoscience · 2000 · 20 citations · Full text

Food Chemistry, Cooked Rice, Food Composition +10

The Cooking and Processing Properties of Newly Developed Rice (Part 6). Physicochemical Characteristics of Low-amylose Rice Starches.

Michiko Kuno, Keiji Kainuma, Setsuko Takahashi · Journal of Applied Glycoscience · 2000 · 13 citations · Full text

Food Chemistry, Engineering, Food Analysis +12

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