Comparison of Vietnamese and Japanese Rice Cultivars in Terms of Physicochemical Properties

Food Science and Technology Research

Volumn 7, Issue 4, 2001, Pages 323-330

  Tran, Uyen Thi ^a   Okadome, Hiroshi ^b   Murata, Masatsune ^a   Homma, Seiichi ^a   Ohtsubo, Ken'ichi ^a,b  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Amylase activity; Cooking quality; Instrumental test; Pasting properties; Physicochemical

Indexed keywords

EID: 0346978062     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.7.323     Document Type: Article

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