The 222nd Meeting of the Crop Science Society of Japan
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Host: Crop Science Society of Japan
Quality
Relations between Palatability Properties and Grain-weight and/or Thickness of Rice Products of Ibaraki Prefecture and the Eastern Japan in 2005
*Youji NITTA, Toshiaki MATSUDA, Yasuhiko INO, Yukihiko IIDA, Shin-ichiro TSUKAMOTO
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Keywords:
rice,
amylose content,
palatability,
milled rice,
1000-grain weight,
protein content,
brown rice thickness
Pages 112
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Article 1st page
