Investigation on estimation of rice palatability by DNA analysis (studies on estimation of rice palatability by DNA analysis part I)

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 50, Issue 3, 2003, Pages 122-132

  Ohtsubo, Ken'ichi ^a   Nakamura, Sumiko ^a   Okadome, Hiroshi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EMBRYOPHYTA;

EID: 0037903472     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.50.122     Document Type: Article

References (18)

1. Bett-Garber, K.L., Champagne, E.T., McClung, A.M., Moldenhouer, K.A., Linscombe S.D. and McCkenzie, K. S., Categorizing rice cultivars based on cluster analysis of amylose content, protein content and sensory attributes. Cereal Chem., 78, 551-558, 2001.
2. Grimm, C.C., Champagne, E.T. and K.Ohtsubo: Analysis of volatile compounds in the headspace of rice using SPME/GC/MS. In "Flavor, Fragrance and Odor Analysis," (Marcel Dekker, Inc., New York), pp.229-248 (2001).
3. Barton, F.E., Himmelsbach, D.S., McClung, A.M. and Champagne, E.T., Rice quality by spectroscopic analysis; precision of three spectral regions, Cereal Chem., 77, 669-672 (2000).