Physicochemical and Mochi-making Properties of the Native Red and Black-Kerneled Glutinous Rice Cultivars
The physicochemical and mochi-making properties of native red and black-kerneled glutinous rice (RKGR) and white-kerneled glutinous rice (WKGR) of japonica and indica varieties, were examined. In both the japonica and indica varieties, RKGR cultivars contained more protein than WKGR cultivars, the d...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
1998-01-01
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| Series: | Plant Production Science |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1626/pps.1.126 |