Starch Properties of <i>Waxy</i> Rice Cultivars Influencing Rice Cake Hardening-Reference-Cited by-同舟云学术

Starch Properties of Waxy Rice Cultivars Influencing Rice Cake Hardening

Published:2011 Issue:4 Volume:12 Page:157-162
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

KODAMA Ikuko¹²,SHIBATA Chika³,FUJITA Naoko¹,ISHIKAWA Kyoko¹,TAKAHASHI Toru⁴,NAKAMURA Yasunori¹,KAWAMOTO Tomohiko²,KATO Kazunao²,SATO Kensuke²,MATSUNAMI Maya⁵,AKIYAMA Yoshinobu¹

Affiliation:

1. Faculty of Bioresource Sciences, Akita Prefectural University

2. Agricultural Experiment Station, Akita Prefectural Agriculture, Forestry and Fisheries Research Center

3. Kimura Food Industry Co., Ltd.

4. Akita Research Institute of Food and Brewing

5. Graduate School of Agricultural Science, Tohoku University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/12/4/12_157/_pdf

Reference15 articles.

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2. 2) K. Egawa, Y. Yoshii; Sanchi/hinsyu wo kotonishita uruchimai niyoru mochi no koukasei (in Japanese), Niigata Agricultural Research Institute Food Research Center Kenkyuhoukoku, 25, 29-33 (1990).

3. 3) K. Ishizaki; Mochihinsyu no kakoutokusei ni kansuru kenkyu (in Japanese), The Hokuriku Crop Science, 29, 26-28 (1994).

4. 4) K. Okamoto, H. Nemoto; Rapid visco analyzer niyoru rikutou mochihinsyu no mochi koukasei no hyouka (in Japanese), Jpn. J. Crop Sci. 67, 492-497 (1998).

5. 5) H. Yanase, T. Endo, S. Takefu; Mochigome no hinshitsu, kakoutekisei ni kannsuru kenkyu (in Japanese), National Food Research Institute Report, 40, 8-16 (1982).

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