Study on the cooking properties and palatability value among rice (Oryza sativa) cultivars
碩士 === 國立嘉義大學 === 農學研究所 === 91 === Abstract Three methods were used to evaluate rice eating quality. Rice cooking properties including water uptake ratio, expanded volume, Iodine solution absorption ratio, weight of soluble residue, and pH of gruel and kernel elongation of different rice...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2004
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/23330346618661901491 |