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Changes in the eating quality of nine cultivars of rice, including Koshihikari, Nipponbare, and some recently developed varieties, after storage for about one year at room temperature were studied. T...
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...
The stability of rice varieties as regards palatability values was studied by analysis of variance and Finlay-Wilkinson's method, using 9 varieties grown in Northern Kyushu. Variance between years for...
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...
The protein and amylose content of milled rice grains collected from the top and base rachis branches at different positions on the panicle were measured. The palatability of the grains on primary and...
Under the low air temperature and the insufficient solar radiation conditions in 1993, the effect of seedling characteristics on the palatability and physicochemical characteristics of rice were studi...
Under the low air temperature and the insufficient solar radiation conditions in 1993, the influence of the abnormal weather on palatability and physicochemical characteristics of rice were studied. P...
This study was conducted to establish an efficient selection method for breeding highly palatable rice cultivars with less deterioration in palatability during storage. The palatability of the rice st...
To develop cultivars with high and stable values of palatability in any growth environment, genotype x environment interaction of palatability in rice was statistically estimated from the replicated s...
The palatability and physiochemical properties of milled rice produced on different types of soils and latitudes were studied in order to improve the culture technique to produce good eating quality r...
Genotype×environment interactions of heading date and culm length in rice were estimated for cultivars with high palatability. Genotype×year, genotype×location, genotype×amount of fertilizer and genot...
Genotype×environment interactions of grain yield in rice were estimated for early-maturing cultivars with high palatability. Genotype×year and genotype×location interaction of yield were significant....
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...

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