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Physico-ecological Studies on Quality Formation of Rice Kernel:IV. Effect of storage on eating quality of rice
Eating quality Fat-by-hydrolysis Glutamic acid Rice Storage Taste Texture
2009/8/4
We examined the effects of short and long-term storage on the eating quality of rice. The texture of cooked rice became harder and less sticky after being stored at higher temperatures and moisture c...
Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans
Raw cocoa beans processing technologies free fatty acids content
2009/3/4
The quality of raw cocoa beans depends widely on their free fatty acids (FFA) content. High FFA content is a serious quality defect and reduces the technical and economic value of the cocoa bean...
Yield formation of spring rye at high latitudes with reference to seeding rate and plant growth regulation
crop yield lodging precipitation sowing rates Secale cereale stems tillering yield components
2010/8/16
Aspects of crop physiology and agronomy of spring rye were evaluated at Viikki Experimental Farm, University of Helsinki in 1996-1998 to get baseline information on its potential as a novel cereal cro...
