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Studies on Palatability of Rice Grown in Northern Kyushu : II. Effects of harvest time on palatability and physicochemical properties of milled rice
Amylose content Breakdown Maximum viscosity Northern Kyushu Palatability Protein content Rice
2009/8/6
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...
Studies on Palatability of Rice Grown in Northern Kyushu:I. Effects of transplanting time and lodging time on palatability and physicochemical properties of milled rice
Amylose content Breakdown Environmental conditions Maximum viscosity Northern Kyushu
2009/8/6
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...
Studies on Palatability of Rice in Northern Kyushu:III. Effects of shading treatments during the mid-to late-ripening stages on palatability and physicochemical properties of rice
Amylose content Breakdown Maximum viscosity Northern Kyushu Palatability Protein content Rice
2009/8/4
This study was undertaken to determine the effects of shading during mid- to late-ripening stages on the palatability of cooked rice. The changes in protein content, amylose content, and amylographic...
Studies on the Palatability of Rice in Northern Kyushu:The relationship between the culm and ear length of productive tillers and the palatability and physicochemical properties of rice
Culm and ear length Palatability Physicochemical properties Tillering position
2009/7/16
In this study we examined the relationship between the culm and ear length of productive tillers and the palatability and physicochemical properties of rice. The diameter of the stem, 1000 grain weig...