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The brown rice grains (Japonica c.v. Koshihikari) fed with 14CO2 in different ripening stages were separated into the outer layer and inner portion by the wet-milling method, and starch granules were ...
Rice plant (Japonica c.v. Koshihikari) was exposed to 14CO2 during the ripening period. The autoradiography of brown rice grains showed that the 14C-labeled assimilates distributed throughout the whol...
From 1994 through 1996, qualities of rice grains cultivated under organic and conventional farming systems have been compared at 13 different locations in Japan with respect to their appearances, indi...
We investigated some palatability properties of Ibaraki rice cv. Koshihikari, specifically examining the correlation of palatability with grain weight and thickness. We investigated the rice from 20 ...
The distribution of seed storage proteins in rice grain of three seed-protein mutant cultivars with low ratios of digestible protein were compared with that of the normal-type cultivar “Nihonmasari”...

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