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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...
Changes in the quality of nonwaxy and waxy rice during grain development were investigated, laying emphases on the texture of cooked rice and protein, amylose and fat-by-hydrolysis contents. In terms ...
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...
The percentages of the number of heat-damaged kernels, white-back or basal-white kernels and milky-white kernels in a heated greenhouse were compared with those in a paddy field in a high-temperature...
Five breeding lines and 4 cultivars were grown in replicated trials at 1 location in 1999-2000 and 2 locations in 2000-2001 cropping seasons in İzmir in order to determine the usefulness of a sa...

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