The Palatability and Physicochemical Properties of Milled Rice for Each Grain-Thickness Group
We examined the palatability and physicochemical properties of milled rice for each grain-thickness group, and examined the influence of physicochemical properties on the grain-thickness-dependent differences of the evaluation of palatability. The thicker the grain, the higher the palatability. Howe...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2001-01-01
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| Series: | Plant Production Science |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1626/pps.4.71 |