References
- 식품과학회지 v.21 쌀 단백질에 대하여 이춘영
- Cereal Chem v.78 Near-infrared reflective analysis for prediction of cooked rice texture Champagne,E.T.;Bett-Garber,K.L.;Grimm,C.C.;McClung,A.M.;Moldenhauer,K.A.;Linscombe,S.;McKenzie,K.S.;Barton Ⅱ. FE
- Biochem J v.88 Duncombe,W.G.
- Cereal Chem v.78 Protein and apparent amylose contents of milled rice by NIR-FT/Raman spectroscopy Himmelsbach,D.S.;Barton Ⅱ. FE;McClung,A.M.;Champagne,E.T.
- Rice Chemistry and Technology Physical and mechanical properties of rice Juliano,B.O.
- Cereal Foods World v.43 Varietal impact on rice quality Juliano,B.O.
- Grain quality evaluation of world rices Juliano,B.O.;Villareal,C.P.
- Cereal Chem v.79 Determination of rapid visco Analyser parameters in rice by near-infrared spectroscopy Meadows,F.;Barton Ⅱ. FE
- Cereal Chem v.79 Prediction of texture of cooked white rice by near-infrared reflectance analysis of whole-grain milled samples Meullenet,J.F.;Mauromoustakos,A.;Homer,T.B.;Marks,B.P.
- Rich Post-harvest Technology Quality control. Ohtsubo,K.
- J Agric Res Q v.27 Quality evaluation of rice in Japan Ohtsubo,K.;Kobayashi,A.;Shimizu,H.
- Cereal Foods World v.43 Quality assay of rice using traditional and novel tools Ohtsubo,K.;Toyoshima,H.;Okadome,H.
- Rep Natl Food Res Inst v.51 Colorimetric determination of fat acidity in rice-Relation between quality change of rice during storage and fat acidity determined by improved Duncombe method Ohtsubo,K.;Yanase,H.;Ishma,T.
- Cereal Chem v.76 Multiple measurements of physical properties of individual cooked rice grains with a single apparatus Okadome,H.;Toyoshima,H.;Ohtsubo,K.
- Food Sci Technol Res v.5 Determination of apparent amylose content in Japanese milled rice using mear-infrared transmittance spectroscopy Shimizu,N.;Katsura,J.;Yanagisawa,T.;Inou,S.;Withey,R.P.;Cowe,I.A.;Eddison,C.G.;Blankeley,A.B.;Kimura,T.;Yoshizaki,S.;Okadome,H.;Toyoshima,H.;Ohtsubo,K.
- Food Sci Technol Res v.7 Determination of maximum viscosity of milled rice flours using near-infrared transmittance spectroscopy Shimizu,N.;Yanagisawa,T.;Okadome,H.;Toyoshima,H.;Andren,H.;Kimura,T.;Ohtsubo,K.
- Korean J Food Sci Technol v.18 no.2 Comparative Studies on the Lipid Content and Neutral Lipid Composition in Nonglutinous and Glutinous Rice Shin,H.S.;Rhee,J.Y.
- Paddy and Rice Taira,H.
- Food Sci Technol Res v.7 Comparison of Vietnamese and Japanese rice cultivars in terms of physicochemical properties Uyen,T.T.;Okadome,H.;Murata,M.;Homma,S.;Ohtsubo,K.