Studies on rice quality in Japan, 2: Rice quality related to palatability of cooked rice
2005
Makino, E.(Bio-oriented Technology Research Advancement Inst.,Saitama(Japan)) | Sugiyama, T. | Ichikawa, T. | Seki, E.
We studied the palatability of rice in Japan in order to develop new machines and instruments for high-quality rice products. In this report, we analyzed the correlation of palatability evaluation values and physicochemical properties of 657 rice samples collected from 1994 to 1999. The relation among palatability evaluation values with protein content, amylose content and external quality is also presented, and various factors for producing high-quality rice are clarified.
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