Quality Evaluation of Various "New Characteristic Rice" Varieties Based on Physicochemical Measurements
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Reference17 articles.
1. 1) 農林水産技術会議事務局,需要拡大のための新形質水田作物の開発,pp. 1-176(1999).
2. 2) 堀末 登,石谷孝佑,新しい形質を導入した新形質米品種の開発と利用の展望,美味しい米(櫛渕欽也監修,農林水産技術情報協会,東京),第3巻,pp. 115-135(1996).
3. Utilization suitabilities of new endosperm characters of rice strains.
4. Suitabilities of Improved Rice Varieties and Lines for Rice Crackers. Relationship with Amylogram Characteristics and Expansion of Rice Crackers.
5. A New Evaluation System for Profiling Rice Eating Quality and Its Suitability.
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