玄米及び表面研削加工玄米の加工特性の比較

The 238th Meeting of CSSJ

Conference information

Host: The Crop Science Society of Japan

Poster Session

Comparison of Processing Characteristics between Brown Rice and the Partially Abraded Brown Rice Grains

Author information

*Hiroshi Okadome
National Food Research Institute, NARO
Itaru Sotome
National Food Research Institute, NARO
Nobuyuki Miura
Kagoshima Prefectural Institute for Agricultural Development
Ken'ichi Kaninosono
National Food Research Institute, NARO
Kagoshima Prefectural Institute for Agricultural Development
Kazuko Nanayama
National Food Research Institute, NARO
Hossen Md. Sharif
National Food Research Institute, NARO
Tomoya Okunishi
National Food Research Institute, NARO
Tomoko Sasaki
National Food Research Institute, NARO
Akira Horigane
National Food Research Institute, NARO

CONFERENCE PROCEEDINGS FREE ACCESS

Pages 102-

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