Abstracts of Meeting of the CSSJ
The 236th Meeting of CSSJ
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Host: The Crop Science Society of Japan

Quality
Eating quality Evaluation of New Rice Variety Tsuyahime
Effect of rice protein contents on cooked rice physical properties of Variety “Tsuyahime”
*Noriyuki Asanome, Hajime Goto, Keitaro Suzuki
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Keywords: Rice, Eating quality, cooked rice physical properties, rice protein
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Pages 114-

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