Structural features of cooked rice textures in new paddy rice [Oryza sativa] strain with high palatability 'Hokuriku 200'

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Bibliographic Details
Published in	Tohoku Journal of Crop Science Vol. 50; no. 50; pp. 127 - 128
Main Authors	Ohkawa, S.(Ibaraki Univ., Ami (Japan). Coll. of Agriculture), Matsuda, T, Nitta, Y
Format	Journal Article
Language	Japanese
Published	The Tohoku Branch, The Crop Science Society of Japan 28.12.2007
Subjects	APPETABILITE FLAVEUR FLAVOUR FREEZE DRYING GRAIN GRANOS LIOFILIZACION LYOPHILISATION MICROSCOPIA MICROSCOPIE MICROSCOPY ORYZA SATIVA PALATABILIDAD PALATABILITY SABOR TEXTURA TEXTURE ULTRAESTRUCTURA ULTRASTRUCTURE
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