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
Baking and eating quality of bread blended with cooked brown rice-Utilization of red and purple-black rice
*Yuuki Chikawa, Mai kawamura, Tomio Itani
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Keywords: bread, cooked brown rice, red rice, purple-black rice, amylose, eating quality
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Pages 28

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