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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 in Northern Kyushu:IV. Stability of palatability in rice varieties and cropping locations
Finlay-Wilkinson's method Location Palatability Performance tests for recommended varieties
2009/8/5
The stability of rice varieties as regards palatability values was studied by analysis of variance and Finlay-Wilkinson's method, using 9 varieties grown in Northern Kyushu. Variance between years for...
Studies on Palatability of Rice in Northern Kyushu:III. Effects of shading treatments during the mid-to late-ripening stages on palatability and physicochemical properties of rice
Amylose content Breakdown Maximum viscosity Northern Kyushu Palatability Protein content Rice
2009/8/4
This study was undertaken to determine the effects of shading during mid- to late-ripening stages on the palatability of cooked rice. The changes in protein content, amylose content, and amylographic...
Studies on Palatability of Rice in Northern Kyushu:VI. Effect of seedling characteristics under abnormal weather in 1993 on the palatability and physicochemical characteristics of rice
Abnormal weather Amylose content Breakdown Character of seedling Maximum viscosity Palatability
2009/7/29
Under the low air temperature and the insufficient solar radiation conditions in 1993, the effect of seedling characteristics on the palatability and physicochemical characteristics of rice were studi...
Studies on Palatability of Rice in Northern Kyushu:V. Influence of abnormal weather in 1993 on the palatability and physicochemical characteristics of rice
Abnormal weather Amylose content Breakdown Maximum viscosity Palatability
2009/7/29
Under the low air temperature and the insufficient solar radiation conditions in 1993, the influence of the abnormal weather on palatability and physicochemical characteristics of rice were studied. P...
Genotype x Environment Interaction of Palatability in Rice
Annual variation cropping season Genotype x environment interaction Palatability Rice Sensory test
2009/7/28
To develop cultivars with high and stable values of palatability in any growth environment, genotype x environment interaction of palatability in rice was statistically estimated from the replicated s...
Studies on Palatability of Rice in Northern Kyushu:VII. Locational differences in palatability of rice and its related factors
Amylographic characteristics Amylose content Andosol Location Palatability Protein content Rice Soil types
2009/7/27
The palatability and physiochemical properties of milled rice produced on different types of soils and latitudes were studied in order to improve the culture technique to produce good eating quality r...
Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality
Amylographic characteristics Cooking quality Evaluation of palatability Rice
2009/7/23
Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality.
Studies on Palatability of Rice in Northern Kyushu:VIII. Nitrogen fertilizer and zeolite application fbr improving the eating-quality of rice produced on Andosol paddy field
Andosol Nitrogen fertilizer Palatability Protein content
2009/7/22
This study was carried out to establish cultivation techniques that improve the eating-quality of rice grown in Andosol (AL) paddy fields by the modification of nitrogen fertilizer application and the...
Studies on Palatability of Rice Grown in Northern Kyushu:Comparison of palatability between old and new types of rice cultivars
Coefficients of parentage Palatability Rice Taste Taste preference
2009/7/21
In order to raise highly palatable cultivars which were widely different from Koshihikari, and to establish evaluation techniques for taste, a sensory test was attempted for 36 cultivars of rice which...
Effect of Transplanting Time on Growth of Rice Cultivar "Kinuhikari" in Kagawa Prefecture:Meterological factors effecting grain yield and palatability of rice
Amylose content Grain yield Kinuhikari Meteorological factors Optimum transplanting time
2009/7/21
The influence of different transplanting times on the grain yield and palatability of rice were analyzed by meteorological factors. The prediction of optimum transplanting time for both grain yield an...
Selection at the Early Generation for High Palatability in Rice Breeding
Amylographic characteristics Cooking quality Heritability Palatability of rice
2009/7/21
Selection at the Early Generation for High Palatability in Rice Breeding.
Palatability of Rice and Effect of Placebo using Aigamo Duck(Crossbreed of Wild and Domestic Ducks)Cultivation Methods
Aigamo ducks Effect of placebo Organic agriculture Palatability Sensory test
2009/7/21
The palatability of rice was investigated utilizing a taste evaluation sensory test for rice cultivated by common cultivation and Aigamo duck cultivation (an organic agricultural method with a crossbr...
Studies on the Palatability of Rice in Northern Kyushu:The relationship between the culm and ear length of productive tillers and the palatability and physicochemical properties of rice
Culm and ear length Palatability Physicochemical properties Tillering position
2009/7/16
In this study we examined the relationship between the culm and ear length of productive tillers and the palatability and physicochemical properties of rice. The diameter of the stem, 1000 grain weig...