Estimation of Hardening Speed of “Mochi” of Glutinous Rice from the Gelatinization Temperature, an Amylographic Characteristic, and the Correlation of the Hardening Speed with Gelatinization Temperature and Air Temperature During the Ripening Period.

MATSUE YUJI; UCHIMURA YOSUKE; SATO HIROKAZU

Art

J-GLOBAL ID：200902131282341297 Reference number：02A0274838

Estimation of Hardening Speed of “Mochi” of Glutinous Rice from the Gelatinization Temperature, an Amylographic Characteristic, and the Correlation of the Hardening Speed with Gelatinization Temperature and Air Temperature During the Ripening Period.

アミログラム特性の糊化開始温度による水稲もち品種の餅硬化速度の評価方法と餅硬化速度からみた糊化開始温度と登熟温度

Publisher site {{ this.onShowPLink() }} Copy service {{ this.onShowCLink("http://jdream3.com/copy/?sid=JGLOBAL&noSystem=1&documentNoArray=02A0274838&COPY=1") }}
Access JDreamⅢ for advanced search and analysis. {{ this.onShowJLink("http://jdream3.com/lp/jglobal/index.html?docNo=02A0274838&from=J-GLOBAL&jstjournalNo=G0811A") }}

Author (3)： , ,
Material：
Volume： 71 Issue： 1 Page： 57-61 Publication year： Mar. 05, 2002
JST Material Number： G0811A ISSN： 0011-1848 CODEN： NISAAJ Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： JAPANESE (JA)

,...

To see more with JDream III (charged). {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=02A0274838&from=J-GLOBAL&jstjournalNo=G0811A") }}

General

Reference (11)：

ｍore...

, , , , , , , ,

Return to Previous Page