Effect of Types of Cooking Water on the Palatability and Physicochemical Properties of Chinese Japonica–Type Rice Cultivars

IF 0.4 4区农林科学 Q4 AGRICULTURE, MULTIDISCIPLINARY

Journal of The Faculty of Agriculture Kyushu University Pub Date : 2021-03-01 DOI:10.5109/4363547

Ping Li, Y. Matsue, Xin Zhang, Jing Cui, Fengying Li, A. Kusutani, T. Mochizuki

引用次数: 0

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不同蒸煮水对粳稻适口性和理化性质的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of The Faculty of Agriculture Kyushu University 农林科学-农业综合

自引率

16.70%

发文量

审稿时长

18-36 weeks

期刊介绍： Journal of the Faculty of Agriculture, Kyushu University is an academic journal published by Faculty of Agriculture, Kyushu University.