Application of instrument-based multiple texture measurement of cooked milled-rice grains to rice quality evaluation

Japan Agricultural Research Quarterly

Volumn 39, Issue 4, 2005, Pages 261-268

  Okadome, Hiroshi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Amylose; Palatability; Protein; Quality

Indexed keywords

EID: 33750091611     PISSN: 00213551     EISSN: 00213551     Source Type: Journal    
DOI: 10.6090/jarq.39.261     Document Type: Review

References (22)

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