Characteristics of chalky rice grains and their influence on rice cracker processing

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 59, Issue 12, 2012, Pages 621-627

  Kitadume, Ryota ^a,b   Nakamura, Sumiko ^a   Kumagai, Takehisa ^a   Takahashi, Hajime ^a   Ohtsubo, Ken'ichi ^b  

^a Kameda Seika Co   (Japan)

^b NIIGATA UNIVERSITY   (Japan)

Author keywords

Chalky rice grains; Physicochemical property; Processing suitability; Rice crackers; Rice flour

Indexed keywords

EID: 84873878540     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.59.621     Document Type: Article

References (5)

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3. Nakamura, S., Suzuki, D., Kitadume, R. and Ohtsubo, K., Quality Evalution of Rice Crackers Based on Physicochemical Measurements. Biosci.Biotechnol. Bionchem., 76,
4. Ashida, K., Iida, S. and Yasui, T., Morphological, physical, and chemical properties of grain and flour from chalky rice mutants. Cereal Chemistry, 86, 225-231 (2009).
5. Yamakawa, H., Hirose, T., Kuroda, M. and Yamaguchi, T., Comprehensive Expression Profiling of Rice Grain Filling- Related Genes under High Temperature Using DNA Microarray. Plant Physiol., 144, 258-277 (2007). (Pubitemid 46941629)