Processing Suitability of Glutinous Rice and Evaluation Suitability of Blend Rice for the Market of Cooking Cooked Rice etc

• FUKAI Yohichi

Bibliographic Information

Other Title

• 調理米飯等の業務用ブレンド米の適性評価と糯米の加工適性
• チョウリ ベイハン トウ ノ ギョウムヨウ ブレンドマイ ノ テキセイ ヒョウカ ト モチゴメ ノ カコウ テキセイ

Journal

• JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY

  JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY 69 (2), 12-16, 2007

  The Japanese Society of Agricultural Machinery and Food Engineers

Keywords

• 調理米飯
• ブレンド米
• 糯米
• 餅
• 理化学的性状
• 適性評価
• 加工適性
• cooking cooked rice
• blend rice
• glutinous rice
• mochi
• physicochemical properties
• evaluation suitability
• processing suitability

Details

• CRID: 1390282679289410304
• NII Article ID: 10018852612
• NII Book ID: AN00200470
• DOI: 10.11357/jsam1937.69.2_12
• ISSN: 18846025
• ISSN: 02852543
• NDL BIB ID: 8734684
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8734684
• Data Source:
  • JaLC
  • NDL
  • CiNii Articles