OGATA Takefumi | Fukuoka Agricultural Research Center
スポンサーリンク
概要
関連著者
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OGATA Takefumi
Fukuoka Agricultural Research Center
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Matsue Yuji
Fukuoka Agr. Res. Cent.
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Matsue Yuji
Department Of Crop Science Fukuoka Agricultural Research Center
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WADA Takuya
Fukuoka Agricultural Research Center
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TSUBONE Masao
Fukuoka Agricultural Research Center
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Uchimura Yosuke
Department Of Crop Science Fukuoka Agricultural Research Center
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Uchimura Yosuke
Fukuoka Agr. Res. Cent.
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UMEMOTO Takayuki
National Institute of Crop Science
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Aoki Noriaki
National Agriculture and Food Research Organization (NARO), National Institute of Crop Science
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Aoki Noriaki
National Institute Of Crop Science
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Wada Takuya
Department Of Crop Science Fukuoka Agricultural Research Center
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Kondo Motohiko
National Institute Of Crop Science
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Sato Hirokazu
Fukuoka Agr. Res. Cent.
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Matsue Y
Fukuoka Agricultural Res. Center Fukuoka Jpn
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Matsue Yuji
Fukuoka Agricultural Research Center Chikushino
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Kondo Motohiko
National Agriculture Research Center
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Aoki Noriaki
National Agriculture And Food Research Organization (naro) National Institute Of Crop Science
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Umemoto Takayuki
National Inst. Of Crop Sci.
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Ogata Takefumi
Department Of Crop Science Fukuoka Agricultural Research Center
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Ogata T
Fukuoka Agricultural Res. Center Fukuoka Jpn
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Ogata Takefumi
Fukuoka Agricultural Research Center Chikushino
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Tsubone Masao
Department of Crop Science, Fukuoka Agricultural Research Center
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Umemoto Takayuki
National Agriculture And Food Research Organization National Agricultural Research Center For Hokkaido Region
著作論文
- Starch Eluted from Polished Rice during Soaking in Hot Water is Related to the Eating Quality of Cooked Rice
- An Efficient Method for Evaluating the Palatability Deterioration During Storage in Rice
- Mapping of QTLs for eating quality and physicochemical properties of the japonica rice 'Koshihikari'
- Mapping of QTLs for Physicochemical Properties in Japonica Rice
- Comparison of Physicochemical Properties of the Grains between Old-and New-Types of Rice Cultivars in Japan
- Physicochemical and Mochi-making Properties of the Native Red and Black-Kerneled Glutinous Rice Cultivars