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Variation of the Hardening Speed of Pounded Rice-Cake, Gela..:

Hisashi TANNO ; Yuji HIRAYAMA
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220508?st=article_issue. , 2022

Link: https://doi.org/10.16210/j.cnki.1007-7561.2022.05.004

RT Journal
T1 <Title>Variation of the Hardening Speed of Pounded Rice-Cake, Gelatinization of Rice Flour and Physical Property of Cooked Rice of Glutinous Rice Among Years and Among Areas, and Its Occurrence Factors in Coldest Region for Rice Cultivation in Hokkaido, Japan</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c37dab86a6494cc0a0b32fed114698b9&Exemplar=1&LAN=DE
				
A1 Hisashi TANNO
A1 Yuji HIRAYAMA
PB Academy of National Food and Strategic Reserves Administration
YR 2022
K1 hardening speed of pounded rice-cake
K1 gelatinization of rice flour
K1 physical property of cooked rice
K1 variation among years and among areas
K1 cumulative daily mean temperature during 40 days after heading
K1 coldest region for rice cultivation
K1 Food processing and manufacture
K1 TP368-456
K1 Nutrition. Foods and food supply
K1 TX341-641
JF http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220508?st=article_issue
LK http://dx.doi.org/https://doi.org/10.16210/j.cnki.1007-7561.2022.05.004
DO https://doi.org/10.16210/j.cnki.1007-7561.2022.05.004
SF ELIB - SuUB Bremen

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