Effect of Temperature at Ripening Period on the Eating Quality of Rice : Effect of temperature maintained in constant levels during the entire ripening period
Author:
Publisher
Crop Science Society of Japan
Subject
Genetics,Agronomy and Crop Science,Food Science
Link
http://www.jstage.jst.go.jp/article/jcs1927/48/4/48_4_475/_pdf
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of interaction between rice glutelin and starch on starch gelatinization in a simulated storage system;Journal of Stored Products Research;2020-09
2. Differences in Viscosity of Superior and Inferior Spikelets of Japonica Rice with Various Percentages of Apparent Amylose Content;Journal of Agricultural and Food Chemistry;2017-05-19
3. Elevated Ozone Deteriorates Grain Quality of Japonica Rice cv. Koshihikari, Even if it Does Not Cause Yield Reduction;Rice;2016-02-24
4. Effects of High Air Temperature on Rice Grain Quality and Yield under Field Condition;Agronomy Journal;2013-03
5. Starch Eluted from Polished Rice during Soaking in Hot Water is Related to the Eating Quality of Cooked Rice;Journal of Applied Glycoscience;2010
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