采用碾碎米粒法对3个熟糙米品种的籽粒外观及早期变质特性进行了研究

Mitsuru Fukuhara, M. Otahara, Kyoko Ohishi, M. Kasai
{"title":"采用碾碎米粒法对3个熟糙米品种的籽粒外观及早期变质特性进行了研究","authors":"Mitsuru Fukuhara, M. Otahara, Kyoko Ohishi, M. Kasai","doi":"10.3136/nskkk.69.457","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.1000,"publicationDate":"2022-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Properties of grain internal appearance and early staling of three varieties of cooked brown rice investigated using the squashed cooked rice grain method\",\"authors\":\"Mitsuru Fukuhara, M. Otahara, Kyoko Ohishi, M. Kasai\",\"doi\":\"10.3136/nskkk.69.457\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17277,\"journal\":{\"name\":\"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.1000,\"publicationDate\":\"2022-10-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3136/nskkk.69.457\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3136/nskkk.69.457","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Properties of grain internal appearance and early staling of three varieties of cooked brown rice investigated using the squashed cooked rice grain method
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
0.30
自引率
0.00%
发文量
51
审稿时长
18-36 weeks
期刊介绍: Information not localized
期刊最新文献
Summary of “Small reserch-discussion on hen egg 2022” 研究小集会「大豆」開催の趣旨 大豆加工食品の美味しさに関する研究 大豆育種の現状と展望 枝豆 Eating a combination of grain dishes, fish and meat dishes, and vegetable dishes: The basic principle of sustainable healthy diets Summary of “Small Research-Discussion on Cereal Grains” in Japan “Importance of cereal intake in the sustainable and balanced diet” アカモクとキクイモの特徴探しによる研究会支援
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1