Abstracts of Meeting of the CSSJ
The 230th Meeting of the Crop Science Society of Japan
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Host: The Crop Science Society of Japan

Quality, Crop morphology
Effect of Cooking Method on Ultra-fine Structure of Packed Cooked-Rice
*Youji Nitta, Hikaru Okamura, Ryuichi Tsutsumi, Naomi Asagi, Toshiaki Matsuda
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Keywords: rice (Oryza sativa L.), packed cooked-rice, ultra-fine structure, palatability, scanning electron microscope
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Pages 148

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