Palatability evaluation for japonica rice grains based on multiple physical measurements of individual cooked rice grain (Development of advanced physical measurement method for individual cooked rice part 2)

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 45, Issue 7, 1998, Pages 398-407

  Okadome, Hiroshi ^a   Toyoshima, Hidechika ^a   Suto, Mitsuru ^b   Ando, Ikuo ^c   Numaguchi, Kenji ^d   Horisue, Noboru ^d   Ohtsubo, Ken'ichi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Hujisaka Branch   (Japan)

^c Agriculture Forestry and Fisheries Research Council   (Japan)

^d NATIONAL AGRICULTURAL RESEARCH CENTER   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0008751099     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.45.398     Document Type: Article

References (19)

1. New Food Industry, 19 (4), 65 (1977).
2. JULIANO, B.O. : Cereal Science Today, 16, 334 (1971).
3. JULIANO, B.O. et al : J. Texture Stud., 12, 17 (1981).
4. KONISHI, M., IDE, K., YOSHIMURA, R., HATAE, K. and SHIMADA, A. : J. Cookery Science of Japan, 29, 254 (1996)