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Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in "Hattan-Type Varieties" of Rice Suitable for Brewing Original Hiroshima Sake
Brewer's rice Hattan-type varieties of rice Polishing Suitability for sake brewing White-core grain
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2009/7/24
By successive crossing using Hattan-type varieties originating from "Hattanso" as a parent, "Hattan-type varieties" of rice suitable for brewing the original Hiroshima sake have been bred. The varieti...
Hardness Distribution and Endosperm Structure on Polishing Characteristics of Brewer’s Rice Kernels
Brewer’s rice Endosperm structure Hardness distribution Polishing characteristics SEM
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2009/7/23
This study was designed to determine the effects of the hardness distribution and the endosperm structure on the polishing characteristics of brewer’s rice kernels. We used four brewer’s rice cultivar...
Varietal Differences in Endosperm Structure Related to High-degree Polishing Properties of “Hattan Varieties” of Rice Suitable for Brewing Original Hiroshima Sake
Brewers’ rice Endosperm structure Hattan varieties High-degree polishing properties
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2009/7/23
This study was conducted to clarify the effect of varietal differences in the endosperm structure on the high-degree polishing properties of Hattan varieties of rice suitable for brewing original Hiro...
Relationship between the Starch Properties of White-Core Tissue and Polishing Characteristics in Brewers’Rice Kernels
Brewers’rice Polishing property Starch property White-core kernel
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2009/7/21
The kernels of Hattan-nishiki No. 1 and Kairyo-omachi have larger air spaces in the white-core tissue and are broken easily during the process of polishing when compared with those of Senbon-nishiki a...
Effect of Storage Time on the Rancidity and Metabolizable Energy of Rice Polishing in Poultry
Storage Time Rancidity Metabolizable Energy Rice Polishing Poultry
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2016/4/27
The storage of rice polishing (RP) with and without addition of antioxidant for sixteen weeks and its effect on rancidity and metabolizable energy values during the summer season was determined. Fifte...
Chemical Composition and Nutritional Evaluation of Variously Treated Defatted Rice Polishing for Broiler Feeding
Broilers Defatted Rice Polishing HCl NaOH H2O2 and Kemzyme-H F
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2016/4/13
The study was conducted to improve the nutritive value of defatted rice polishing (DRP). DRP was treated with various concentrations of HCl, NaOH, H2O2 and Kemzyme-H F and the effect on its chemical c...