Breeding of new rice cultivar ‘Tohoku 194’ with ‘Sasanishiki’-type good eating quality of cooked rice-Reference-Cited by-同舟云学术

Breeding of new rice cultivar ‘Tohoku 194’ with ‘Sasanishiki’-type good eating quality of cooked rice

Published:2013 Issue:2 Volume:63 Page:233-237
ISSN:1344-7610
Container-title:Breeding Science
language:en
Short-container-title:Breed. Sci.

Author:

Nagano Kuniaki¹,Sasaki Kunihiko¹²,Endo Takashi¹

Affiliation:

1. Miyagi Pref. Furukawa Agr. Exp. Stn.

2. Present address: Miyagi Pref. Plant Protection Office

Publisher

Japanese Society of Breeding

Subject

Plant Science,Genetics,Agronomy and Crop Science

Link

https://www.jstage.jst.go.jp/article/jsbbs/63/2/63_233/_pdf

Reference8 articles.

1. Batcher, O.M., K.F. Helmintoller and E.H. Dawson (1956) Development and application of methods for evaluation cooking and eating quality of rice. Rice J. 59: 4–8.

2. Chikubu, S. (1970) Palatability evaluation of cooked rice. Tohoku J. Crop Sci. 12: 97–99.

3. Chikubu, S., S. Watanabe, T. Sugimoto, F. Sasaki and Y. Taniguchi (1983) Relation between palatability evaluations of cooked rice and physicochemical properties of rice. J. Jpn. Soc. Starch Sci. 30: 333–341.

4. Okadome, H., H. Toyoshima, M. Sudo, I. Ando, K. Numaguchi, N. Horisue and K. Ohtsubo (1998) Palatability evaluation for Japonica rice grains based on multiple physical measurements of individual cooked rice grain. J. Jpn Soc. Food Sci. Tech. 45: 398–407.

5. Okadome, H., H. Toyoshima and K. Ohtsubo (1999) Multiple measurements of physical properties of individual cooked rice grains with a single apparatus. Cereal Chem. 76: 855–860.

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