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Publications by Nobuko YOSHIO

Saccharides Extracted From Rice Grains During Cooking Process and Effect of Monoglyceride on Them.

NIPPON SHOKUHIN KOGYO GAKKAISHI

English

Characteristics of Rice Cooked With Lysolecithin.

Nippon Shokuhin Kagaku Kogaku Kaishi

English

Related publications

Improving Cooking Properties of Aged Rice Grains.

Journal of the Japanese Society of Starch Science

English

Effect of Temperature During Grain Development on Stability of Cooking Quality Components in Rice.

Ikushugaku zasshi

English

Musculoskeletal & Risk Assessment During Threshing of Rice-Grains

MATEC Web of Conferences

Materials Science

English

Effect of Storage on Leaching of Minerals and Nitrogen From Asparagus and Peas During Cooking

English

Effect of Potassium Fertilizer on Yield, Yield Components and Grains Quality Characters of Rice

Journal of Plant Production

English

Changes in Qualities of High-Palatability Rice Grains During Storage.

Nippon Shokuhin Kagaku Kogaku Kaishi

English

On the Effect of Air-Tight Storage Upon Hulled Rice Grains(Preliminary Reports)

Japanese Journal of Crop Science

English

The Effect of Air Temperature and Solar Radiation on the Occurrence of Chalky Rice Grains in Rice Cultivars “Koshihikari” and “Akitakomachi”

J. AGRICULTURAL METEOROLOGY

Atmospheric Science

English

Effect of Different Transplanting Time on Cooking and Milling of Some Fine and Coarse Grain Rice Genotypes

Advances in Nutrition & Food Science

English