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Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality
Amylographic characteristics Cooking quality Evaluation of palatability Rice
2009/7/23
Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality.
Relationship between Total Solids and Iodine Colorimetry in Cooking Quality of Rice
Total Solids Iodine Colorimetry Cooking Quality of Rice
2009/7/22
Relationship between Total Solids and Iodine Colorimetry in Cooking Quality of Rice.
The Relation between Milling Rate and Cooking Quality or Amylographic Characteristics in Rice
Amylographic characteristcs Cooking quality Milling rate Rice
2009/7/21
The Relation between Milling Rate and Cooking Quality or Amylographic Characteristics in Rice.
Time-Course Changes of the Fine Structure of Rice Starch Grains during Cooking Process by Scanning Electron Microscopy
Amyloplast Cooking Gelatinization process Mesh-likes tructure Milled rice Scanning electron microscopy
2009/7/14
Fine structural changes accompanied with the gelatinization of starch granules in milled rice grain during cooking were observed with a scanning electron microscope using three rice cultivars, Koshihi...