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An Efficient Method for Evaluating the Palatability Deterioration During Storage in Rice
Free fatty acids Old rice Paddy rice Palatability Stability-testing chamber Texture characteristics
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2009/7/29
This study was conducted to establish an efficient selection method for breeding highly palatable rice cultivars with less deterioration in palatability during storage. The palatability of the rice st...
Selection at the Early Generation for High Palatability in Rice Breeding
Amylographic characteristics Cooking quality Heritability Palatability of rice
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2009/7/21
Selection at the Early Generation for High Palatability in Rice Breeding.
Method of Testing Palatability of Glutinous Rice-cake
Glutinous rice Rice breeding Rice-cake Specific character test
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2009/7/10
Palatability of rice-cake was evaluated by the following method using the samples used for yield test at Niigata Crop Research Center. Unpolished rice grains thicker than 1.85mm were collected passing...
Palatability and Suitability for Blending of Low-Amylose Rice of Seven Cultivars
Interaction Paddy rice Palatability Low-amylose rice Blended rice
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2009/7/8
Palatability and suitability for blending of low-amylose rice of seven cultivars were examined. The palatability of low-amylose rice varied with the cultivar, and the stability of the palatability fo...