The Palatability and Physicochemical Properties of Milled Rice for Each Grain-Thickness Group

Author:

Matsue Yuji1,Sato Hirokazu1,Uchimura Yosuke1

Affiliation:

1. Fukuoka Agricultural Research Center, Chikushino, Fukuoka 818-8549, Japan

Publisher

Informa UK Limited

Subject

Agronomy and Crop Science

Reference17 articles.

1. Baun, L.G., Palmiano, E.P., Perez, CM. and Juliano, B.O. 1970. Enzymes of starch metabolism in the developing rice grain. Plant Physiol. 46 : 429–434.

2. Endo, I., Yanase, H., Ishima, T. and Ghikubu, S. 1980. Texture measurement of a very small amount of cooked rice by textur-ometer. Part 1. Investigation of measurement conditions and application to main rice varieties. Rep. Natl. Food Res. Inst. 37 : 1–8.

3. Inatsu, O. 1988. Studies on improving the eating quality of Hokkaido rice. Rep. of Hokkaido Prefect. Agric. Exp. Stn. 66 : 1–89.

4. Kamata, H. and Matsushima, T. 1992. Studies on the quality and elements in rice grain. II Effect of grain thickness compositions on amylose and protein contents of brown rice. Rep. Hokuriku Br., Crop Sci. Soc. Jpn. 27 : 10–13.

5. Kurasawa, F. 1970. The palatability of rice. II The palatability and storage components of milled rice. Heredity 23 : 42–47.

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