Shigeto Itayagoshi, T. Ishibashi, Takaaki Matsui, Masato Kanai, N. Hashimoto, Hironobu Kasaneyama, T. Kanbe
{"title":"水稲の登熟期高温処理が米飯の食味,物性,米粉粘度特性およびアミロース含有率に及ぼす影響","authors":"Shigeto Itayagoshi, T. Ishibashi, Takaaki Matsui, Masato Kanai, N. Hashimoto, Hironobu Kasaneyama, T. Kanbe","doi":"10.1626/jcs.92.119","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":14784,"journal":{"name":"Japanese Journal of Crop Science","volume":"102 9","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Japanese Journal of Crop Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1626/jcs.92.119","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}