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Relationship between temperature during ripening period, appearance quality of polished rice, α-amylase activity, rice taste and viscoelasticity

IF 0.1 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2022-10-15 DOI:10.3136/nskkk.69.467
Yuuki Nishimoto, Yoshimasa Tsujii, Ryouta Hayakawa, K. Takano, Akiko Fujita
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成熟期温度与精米外观品质、α-淀粉酶活性、稻米口感及粘弹性的关系
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 Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi 工程技术-食品科技
CiteScore
0.30
自引率
0.00%
发文量
51
审稿时长
18-36 weeks
期刊介绍： Information not localized
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