On the Rate of Swelling of Cooked Rice

Japanese Journal of Crop Science- Japan

doi 10.1626/jcs.6.202

Full Text

Abstract

Available in

Date

Authors

Publisher

Crop Science Society of Japan

Related search

Deciphering the Genetic Architecture of Cooked Rice Texture

Frontiers in Plant Science
Plant Science
2018English

Characteristics of Rice Cooked With Lysolecithin.

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
1995English

Hot Storage of Bread and Cooked Rice

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
MedicineEnvironmentalPublic HealthFood ScienceOccupational Health
1975English

Improvement of Cooked Rice by Using Modified Starch

Japan Journal of Food Engineering
IndustrialManufacturing EngineeringFood Science
2012English

Development of Advanced Physical Measurement Method for Individual Cooked Rice. Part 2. Palatability Evaluation for Japonica Rice Grains Based on Multiple Physical Measurements of Individual Cooked Rice Grain.

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
1998English

On the Absorption Rate of Polished Rice

Eiyo To Shokuryo
1952English

Objective Evaluation of Whiteness of Cooked Rice and Rice Cakes Using a Portable Spectrophotometer

Breeding Science
Plant ScienceAgronomyCrop ScienceGenetics
2014English

Effects of Fumigation With Phosphine Generated From Aluminum Phosphide on Quality of Brown Rice and Palatability of Cooked Rice

Journal of Food Science and Engineering
2012English

Effect of Pressure on the Transient Swelling Rate of Oxide Fuel. [LMFBR]

1982English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy