Abstracts of Meeting of the CSSJ
The 238th Meeting of CSSJ
Conference information

Host: The Crop Science Society of Japan

Quality
Eating quality Evaluation of New Rice Variety “Tsuyahime”
8. relationship of rice protein contents and cooked rice physical properties of Variety “Tsuyahime”
*Noriyuki Asanome, Hajime Goto, Keitaro Suzuki
Author information
Keywords: Rice, Eating quality ealuation, Protein contents
CONFERENCE PROCEEDINGS FREE ACCESS

Pages 50-

Details
Download PDF (111K)
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Article 1st page
Content from these authors
© 2014 The Crop Science Society of Japan
Previous article Next article
Favorites & Alerts

Recently viewed articles
Share this page
feedback
 Top