Japanese Journal of Crop Science
Online ISSN : 1349-0990
Print ISSN : 0011-1848
ISSN-L : 0011-1848
Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality
Toshio TAIRA
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Keywords: Amylographic characteristics, Cooking quality, Evaluation of palatability, Rice
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1997 Volume 66 Issue 3 Pages 497-498

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