Art

J-GLOBAL ID：200902284594024150   Reference number：05A0618166

Quality Characteristics and Storage Properties of Rinse-Free Rice (Part 2)-Quality Characteristics and Storage Properties of Rinse-Free Rice with High Milling Yield-

無洗米の品質特性と貯蔵性(第2報)-高歩留無洗米の品質特性と貯蔵性-

Author (4)： YOKOE MIO (北大 大学院農学研究科) ,  KAWAMURA SHUSO (北大 大学院農学研究科) ,  HIMOTO JUN'ICHI (北大 大学院農学研究科) ,  ITO KAZUHIKO
Material： 農業機械学会誌  (Journal of the Japanese Society of Agricultural Machinery)
Volume： 67  Issue： 4  Page： 121-125  Publication year： Jul. 01, 2005 
JST Material Number： G0975A  ISSN： 0285-2543  CODEN： NKIGA  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *polished rice ,...
Semi thesaurus term： degree of milling

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JST classification (1)： General  (FJ04010T)

Reference (5)：

• SHIBUYA, N. Studies on deterioration of rice during storage (Part I). Journal of the Japanese Society for Food Science and Technology. 1974, 21, 12, 597-603
• TAIRA, H. Factors affecting lipid content and fatty acid composition of cereals. Chemistry and Biology. 1989, 27, 3, 168-174
• TANI, T. Processing of germ rice (in Japanese). Journal of JSAM. 1978, 40, 4, 598-602
• YOKOE, M. Quality characteristics and storage properties of rinse-free rice (Part 1). Journal of JSAM. 2005, 67, 4, 113-120
• YOSHIOKA, K. Relationship between degree of milling, and whiteness and percentage of retaining of embryo in milling experiments (in Japanese). Monthly Report of Food and Grain Management. 1976, 28, 5, 34-39

Terms in the title (4)： 無洗米 ,  品質特性 ,  貯蔵性 ,  歩留