Effect of Grain Thickness on Appearance and Cooked Rice Quality of Paddy Rice Variety “Hitomebore” and Effect of Temperature at Ripening Stage

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Publication Details

Journal
Japanese Journal of Crop Science
Published
2024-10-05
DOI
https://doi.org/10.1626/jcs.93.259
Primary Topic
Food Quality and Safety Studies
Type
article
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article

Effect of Grain Thickness on Appearance and Cooked Rice Quality of Paddy Rice Variety “Hitomebore” and Effect of Temperature at Ripening Stage

Takuma KODATE, Shinsuke Nakajo, Tomoaki Fujioka
Japanese Journal of Crop Science
Food Quality and Safety Studies
article

Effect of Grain Thickness on Appearance and Cooked Rice Quality of Paddy Rice Variety “Hitomebore” and Effect of Temperature at Ripening Stage

Takuma KODATE, Shinsuke Nakajo, Tomoaki Fujioka
article en

Abstract

No abstract available for this paper.
Japanese Journal of Crop ScienceVol. 93(4)
AGRIDEA (CH), Corteva (United States) (US)
Zero hunger
Openalex Percentile: Top 76%
Food Quality and Safety Studies
DOIOpen Access PDFOpenAlex
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Effect of Grain Thickness on Appearance and Cooked Rice Quality of Paddy Rice Variety “Hitomebore” and Effect of Temperature at Ripening Stage — Takuma KODATE, Shinsuke Nakajo, et al. · Japanese Journal of Crop Science (2024) | TGRS Research Map | TGRS