Palatable and Bio-Functional Wheat/Rice Products Developed from Pre-Germinated Brown Rice of Super-Hard Cultivar EM10

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概要

• 論文の詳細を見る
• 2010-06-23

著者

• Nakamura Sumiko

  Faculty of Agriculture, Niigata University

• Satoh Hikaru

  Graduate School of Agriculture, Kyushu University

• Satoh Hikaru

  Graduate School Of Agriculture Kyushu University

• Nakamura Sumiko

  Faculty Of Agriculture Niigata University

関連論文

• Palatable and Bio-Functional Wheat/Rice Products Developed from Pre-Germinated Brown Rice of Super-Hard Cultivar EM10
• Influence of Physicochemical Properties of Rice Flour on Oil Uptake of Tempura Frying Batter
• Acceleration of Germination of Super-Hard Rice Cultivar EM10 by Soaking with Red Onion
• Mutations in Panicle Development Affect Culm Elongation in Rice
• Palatable and Bio-Functional Wheat/Rice Products Developed from Pre-Germinated Brown Rice of Super-Hard Cultivar EM10
• A Wilty Mutant of Rice has Impaired Hydraulic Conductance
• Acceleration of Germination of Super-Hard Rice Cultivar EM10 by Soaking with Red Onion
• Influence of Physicochemical Properties of Rice Flour on Oil Uptake of Tempura Frying Batter
• Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice
• Improved Palatability and Bio-Functionality of Super-Hard Rice by Soaking in a Barley-Koji Miso Suspension

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