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Physico-ecological Studies on Quality Formation of Rice Kernel:I. Effects of nitrogen top-dressed at full heading time and air temperature during ripening period on quality of rice kernel
Amylose Eating quality Fat-by-hydrolysis Nitrogen top-dressed Protein Rice
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2009/8/6
Effects of nitrogen top-dressed at full heading time and air temperature during ripening period on rice quality were investigated from the viewpoints of the texture of cooked rice and protein, amylose...
Influence of Low Air Temperature in 1993 and High Air Temperature in 1994 on Palatability and Physicochemical Characteristics of Rice Varieties in Fukushima Prefecture
Air temperature Amylose Breakdown Nitrogen of brown rice Palatability Ricevarieties
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2009/7/21
The influence of low air temperature in 1993 and high air temperature in 1994 on the palatability and physicochemical characteristics of rice varieties were examined.A low air temperture during the ri...