The Properties of Water and Starch in Tuberous Roots Associated with the Texture and the Cell Structure of Steamed Sweetpotato

• NAKAMURA Yoshiyuki

  National Institute of Crop Science

• TAKADA Akiko

  National Institute of Crop Science

• KURANOUCHI Toshikazu

  National Institute of Crop Science

• ISHIDA Nobuaki

  National Food Research Institute

• KODA Ichie

  College of Agriculture, Ibaraki University

• MATSUDA Toshiaki

  College of Agriculture, Ibaraki University

• KUMAGAI Toru

  National Institute of Crop Science

Bibliographic Information

Other Title

• サツマイモ蒸煮塊根の肉質ならびに組織・細胞形態に関わる塊根の水分およびでん粉特性

Journal

• Japanese Journal of Crop Science

  Japanese Journal of Crop Science 77 312-313, 2008-03-27

  The Crop Science Society of Japan

Details

• CRID: 1570291227334253056
• NII Article ID: 110006965386
• NII Book ID: AN00189888
• ISSN: 00111848
• Text Lang: ja
• Data Source:
  • CiNii Articles