Japanese Journal of Crop Science
Online ISSN : 1349-0990
Print ISSN : 0011-1848
ISSN-L : 0011-1848
The Relation between Milling Rate and Cooking Quality or Amylographic Characteristics in Rice
Toshio TAIRA
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Keywords: Amylographic characteristcs, Cooking quality, Milling rate, Rice
JOURNAL FREE ACCESS

1998 Volume 67 Issue 3 Pages 410-412

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[in Japanese]
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© Crop Science Society of Japan
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