Abstracts of Meeting of the CSSJ
The 228th Meeting of the Crop Science Society of Japan
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Host: The Crop Science Society of Japan(CSSJ)

Quality, Crop morphology
Effect of Transplanting Date and High-Temperature Treatment during Ripening Stage on Structural Features of Cooked Rice of High Palatability cv. “Tsuyahime”
Youji Nitta, *Atsumi Saito, Noriyuki Asanome, Makiko Moriya, Toshiaki Matsuda
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Keywords: rice, palatability, Tsuyahime, Yamagata 97, cooked rice, structural features
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Pages 58

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