Determination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy.-Reference-Cited by-同舟云学术

Determination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy.

Published:1999 Issue:4 Volume:5 Page:337-342
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

SHIMIZU Naoto,KATSURA Jyunji,YANAGISAWA Takashi,INOUE Shigeru,WITHEY Robin P.,COWE Ian A.,EDDISON Colin G.,BLAKENEY Anthony B.,KIMURA Toshinori,YOSHIZAKI Shigeru,OKADOME Hiroshi,TOYOSHIMA Hidechika,OHTSUBO Ken’ichi

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference17 articles.

1. Barton, F.E., Himmelsbach, D.S., Gamble, G.R. Champagne, E.T. and McClung, A.M. (1997). Quality assessment methods for rice. Proceedings of the United States-Japan Cooperative Program in Natural Resources, 26^th Annual Meeting Tsukuba, December, 14-19

2. Inatsu, O. (1988). Studies on improving the eating quality of Hokkaido rice. Report of Hokkaido Prefectural Agricultural Experiment Station, 66 (in Japanese).

3. Juliano, B.O. and Villareal, C.P. (1993). Grain Quality Evaluation of World Rices. International Rice Research Institute, 3

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