div class=ts-pagebuttonPage 1button div class=ts-image amp-img class=ts-thumb alt=Page 1: brugmprcksuedubrugmprcksueduprojiwcspppdf26663pdf · of milled rice glutamate arginine and gamma-aminobutyric acid GABA contribute to the taste of cooked rice Matuzaki src=https:reader030vdocumentsusreader030viewer20220407095e0d024235497c45bc4ca31ehtml5thumbnails1jpg width=142 height=106 layout=responsive amp-img divdivdiv class=ts-pagebuttonPage 2button div class=ts-image amp-img class=ts-thumb alt=Page 2: brugmprcksuedubrugmprcksueduprojiwcspppdf26663pdf · of milled rice glutamate arginine and gamma-aminobutyric acid GABA contribute to the taste of cooked rice Matuzaki src=https:reader030vdocumentsusreader030viewer20220407095e0d024235497c45bc4ca31ehtml5thumbnails2jpg width=142 height=106 layout=responsive amp-img divdivdiv class=ts-pagebuttonPage 3button div class=ts-image amp-img class=ts-thumb alt=Page 3: brugmprcksuedubrugmprcksueduprojiwcspppdf26663pdf · of milled rice glutamate arginine and gamma-aminobutyric acid GABA contribute to the taste of cooked rice Matuzaki src=https:reader030vdocumentsusreader030viewer20220407095e0d024235497c45bc4ca31ehtml5thumbnails3jpg width=142 height=106 layout=responsive amp-img divdiv