Effect of Types of Cooking Water on the Palatability and Physicochemical Properties of Chinese Japonica–Type Rice Cultivars

Autor:	LI, Ping, MATSUE, Yuji, ZHANG, Xin, CUI, Jing, LI, Fengying, KUSUTANI, Akihito, MOCHIZUKI, Toshihiro
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	Chinese japonica–type rice cultivar Types of cooking water Palatability Physicochemical properties Varietal difference otorhinolaryngologic diseases technology industry and agriculture food and beverages
Zdroj:	Journal of the Faculty of Agriculture, Kyushu University. 66(1):21-28
ISSN:	0023-6152
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=jairo_______::c09886e46c771274e058ee7bba2c0957 http://hdl.handle.net/2324/4363547 Zobrazit plný text záznamu