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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...
Effects of Shading and Fertilized Nitrogen Levels on the Growth, Yield Components and Physicochemical Properties of Rice
Shading and Fertilized Nitrogen Levels Growth Physicochemical Properties of Rice
2009/7/23
Effects of Shading and Fertilized Nitrogen Levels on the Growth, Yield Components and Physicochemical Properties of Rice.
Annual and Locational Variations in Physicochemical Properties of Rice
Amylographic characteristics Amylose content Annual variation Locational variation
2009/7/21
Annual and locational variations in the physicochemical properties of rice were studied in order to establish cultivation techniques for improving the quality of rice and to develop cultivars with hig...
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...
Effects of Environmental Conditions on Palatability and Physicochemical Properties of Rice Grown in Northern Kyushu
Environmental Conditions Palatability Physicochemical Properties Rice Grown Northern Kyushu
2009/7/16
Effects of Environmental Conditions on Palatability and Physicochemical Properties of Rice Grown in Northern Kyushu.
Effects of High Air Temperature and Insufficient Solar Radiation during Ripening Period on the Palatability and Physicochemical Properties of Rice in 1999 in Kyushu Regions(Quality and Processing)
Abnormal weather Amylose content Palatability Physicochemical properties Protein content
2009/7/10
This study was carried out to demonstrate the effect of high air temperature and the insufficient solar radiation during the ripening period on the palatability and physicochemical properties of rice ...