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The subject of this study was to examine a method of multiple texture measurement of cooked milledrice grains and to develop techniques for quality evaluation on the basis of the method. The low-and h...
Free amino acids (FAA) in the cooked rice exterior and in milled rice kernels (ground milled rice) were studied from the standpoint of taste. The amount and proportion of FAA in the exterior of cooked...
This study was undertaken to study the effect of harvest time on palatability, protein content, amylose content and amylographic characteristics of milled rice in northern Kyushu. (1) The palatabilit...
This study was undertaken to find the effects of transplanting time and lodging time on palatability, protein content, amylose content and amylographic characteristics of milled rice in northern Kyus...
To clarify the relation between the eating quality and inorganic chemical components in rice kernels or amino acid content in cooked rice, the authors collected 18 cultivars from inside and outside Ja...
It is important to soak milled rice grain in water before boiling in order to achieve cooked rice of the best quality. The quantity of absorbed water may be influenced by the characteristics of milled...
We aimed to clarify the palatability and physicochemical properties of milled rice under direct sowing Culture in comparison with those under a transplanting culture which had mostly the same ripening...
The purpose of this study was to clarify the effects of seedling establishment density and sowing styles on the growth, palatability, and physicochemical properties of milled rice under direct sowing...

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