AGRIS - International System for Agricultural Science and Technology

Relation between eating quality and chemical components in milled rice and amino acid contents in cooked rice

1992

Matsuzaki, A. (Tokyo Univ. (Japan). Faculty of Agriculture) | Takano, T. | Sakamoto, S. | Kuboyama, T.


Bibliographic information
Japanese Journal of Crop Science (Japan)
Volume 61 Issue 4 ISSN 0011-1848
Pagination
pp. 561-567
Other Subjects
Propriete organoleptique; Acide amine/ cuisson; Propiedades organolepticas; Aminoacidos/ coccion; Amino acids/ cooking; Composicion quimica
Language
Japanese
Note
Summaries (En, Ja)
7 tables; 3 fig.; 14 ref.
Type
Summary

1994-08-15
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