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Studies on Palatability of Rice Grown in Northern Kyushu : II. Effects of harvest time on palatability and physicochemical properties of milled rice
Amylose content Breakdown Maximum viscosity Northern Kyushu Palatability Protein content Rice
2009/8/6
This study was undertaken to study the effect of harvest time on palatability, protein content, amylose content and amylographic characteristics of milled rice in northern Kyushu. (1) The palatabilit...
Studies on Palatability of Rice Grown in Northern Kyushu:I. Effects of transplanting time and lodging time on palatability and physicochemical properties of milled rice
Amylose content Breakdown Environmental conditions Maximum viscosity Northern Kyushu
2009/8/6
This study was undertaken to find the effects of transplanting time and lodging time on palatability, protein content, amylose content and amylographic characteristics of milled rice in northern Kyus...
Studies on Palatability of Rice Grown in Tianjin District, China:Varietal difference
Amylose content Maximum viscosity Overall eating-quality Palatability Protein content
2009/7/15
In order to raise highly palatable rice cultivars in the Huabei region, palatability characteristics were compared between 10 cultivars grown in Tianjin district(Tianjin cultivars)and 10 new and old J...
Grain Quality and Eating Quality of Rice Grown in Hokkaido and in Other Prefectures of Japan
Amylose content Appearance Commercial milled rice Eating quality Protein content
2009/7/7
We investigated grain quality and eating quality of 56 rice samples of 3 crop years and of 12 varieties grown in Hokkaido and in other prefectures of Japan by assessment of physicochemical properties...