Abstracts of Meeting of the CSSJ
The 231st Meeting of the Crop Science Society of Japan
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Host: The Crop Science Society of Japan

Quality
Eating Quality Evaluation of New Rice Variety “Tsuyahime”
IV. White Index Evaluation Method of Cooked Rice by Using Spectrum Colorimetry Meter
*Noriyuki Asanome, Hajime Gotoh, Makiko Moriya, Keitaro Suzuki
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Keywords: Rice, Rice Variety "Tsuyahime", White Index of Cooked Rice, Eating Quality, Spectrum Colorimetry Meter
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