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- W2319326838 abstract "米の食味に大きく関与している精米窒素含有率と水温別糊化特性との関係を検討した.精米窒素含有率と水温75℃, 80℃, 85℃, 90℃での粘度, 最高粘度およびブレークダウンとの間に高い負の相関が認められた.また, 精米窒素含有率による粘度の差は85℃の水温において最も大きかった.これらのことから, 水温85℃での粘度は精米窒素の影響による米の食味評価方法として利用できる可能性が示唆された." @default.
- W2319326838 created "2016-06-24" @default.
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- W2319326838 date "1998-01-01" @default.
- W2319326838 modified "2023-09-24" @default.
- W2319326838 title "Relation between Nitrogen Content of Rice and Amylographic Characteristics." @default.
- W2319326838 doi "https://doi.org/10.1626/jcs.67.583" @default.
- W2319326838 hasPublicationYear "1998" @default.
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