Quality Evaluation of Rice in Japan

JARQ : Japan Agricultural Research Quarterly
ISSN 00213551
書誌レコードID(総合目録DB) AA0068709X
本文フルテキスト

Quality evaluation of rice in Japan can be carried out by the application of sensory test and physico-chemical determinations. The former is a basic method although it requires a large amount of samples and many panellers. The latter is an indirect method to estimate the eating quality based on the chemical composition, cooking quality, gelatinization temperature and/or the physical properties of cooked rice. Although it is impossible to estimate accurately the eating quality by only one physico-chemical determination, if a rapid, simple and more accurate method to evaluate rice quality could be developed, it would be very useful for both the producer and the consumer of rice.

刊行年月日
作成者 Ken’ichi OHTSUBO Akiharu KOBAYASHI Hisashi SHIMIZU
オンライン掲載日
国立情報学研究所メタデータ主題語彙集(資源タイプ) Journal Article
27
2
開始ページ 95
終了ページ 101
言語 eng

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