Abstracts of Meeting of the CSSJ
The 232nd Meeting of the Crop Science Society of Japan
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Host: The Crop Science Society of Japan

Agronomy/Quality
Eating quality Evaluation of New Rice Variety “Tsuyahime”
V. Effect of ripening temperature on eating quality and cooked rice physical properties of Rice Variety “Tsuyahime”
*Noriyuki Asanome, Hajime Goto, Makiko Nishimura, Keitaro Suzuki
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Keywords: Rice, Quality, Eating Quality, Ripening Temperature, Cooked Rice Physical Properties
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Pages 12

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