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This study was undertaken to study the effect of harvest time on palatability, protein content, amylose content and amylographic characteristics of milled rice in northern Kyushu. (1) The palatabilit...
This study was undertaken to find the effects of transplanting time and lodging time on palatability, protein content, amylose content and amylographic characteristics of milled rice in northern Kyus...
This study was undertaken to determine the effects of shading during mid- to late-ripening stages on the palatability of cooked rice. The changes in protein content, amylose content, and amylographic...
Effects of Shading and Fertilized Nitrogen Levels on the Growth, Yield Components and Physicochemical Properties of Rice.
To elucidate the physicochemical properties of Japanese native red-kerneled non-glutinous rice of the Japonica type cultivated without fertilizer application, a comparative study with 30 cultivars was...
We aimed to clarify the palatability and physicochemical properties of milled rice under direct sowing Culture in comparison with those under a transplanting culture which had mostly the same ripening...
Rice productivity is related to the ability of plants to adapt to heat stress. The heat-tolerant cultivars ‘Nikomaru’ and ‘Chikushi 64’ and heat-sensitive cultivarHinohikari’ were grown at 30ºC...
Annual and locational variations in the physicochemical properties of rice were studied in order to establish cultivation techniques for improving the quality of rice and to develop cultivars with hig...
In this study we examined the relationship between the culm and ear length of productive tillers and the palatability and physicochemical properties of rice. The diameter of the stem, 1000 grain weig...
Effects of Environmental Conditions on Palatability and Physicochemical Properties of Rice Grown in Northern Kyushu.
This study was carried out to demonstrate the effect of high air temperature and the insufficient solar radiation during the ripening period on the palatability and physicochemical properties of rice ...
In order to evaluate the usefulness of several physicochemical properties for selecting rice cultivars with high palatability, we analyzed the relationship between the palatability and the physicoche...
Starch digestibility and texture of rice were studied in 58 rice cultivars and lines in the IRRI core collection and rice germplasm bank of Gunma Agricultural Technology Center. The principal compone...

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