Art
J-GLOBAL ID：200902209549712710   Reference number：03A0398826

Effects of Moisture Content and Storage Temperature of Husked Rice on Taste and Changes in Physicochemical Properties.

米の食味と理化学的変化に及ぼす玄米の水分含量および貯蔵温度の影響
Author (3)：
FUKAI YOICHI

About FUKAI YOICHI

(長野県農村工業研)

About 長野県農村工業研

, 
MATSUZAWA TSUNETOMO

About MATSUZAWA TSUNETOMO

(長野県農村工業研)

About 長野県農村工業研

, 
ISHITANI TAKASUKE

About ISHITANI TAKASUKE

(国際農林水産業研究セ)

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Material：
日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)

About 日本食品科学工学会誌


Volume： 50  Issue： 5  Page： 243-253  Publication year： May. 15, 2003 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*rice

About rice

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
new rice

About new rice


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JST classification (1)：
JST classification
Category name(code) classified by JST.
General 
(FJ04010T)

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Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
米

About 米

, 
食味

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, 
化学的変化

About 化学的変化

, 
玄米

About 玄米

, 
水分含量

About 水分含量

, 
貯蔵温度

About 貯蔵温度


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