収穫乾燥調製後の玄米水分含有率が炊飯米の食味に及ぼす影響とその要因

勇次 松江; 東坡 李; 晃明 南石; 洋佑 長命; 敏 森田

doi:10.14829/jcsproc.240.0_23

収穫乾燥調製後の玄米水分含有率が炊飯米の食味に及ぼす影響とその要因

Translated title of the contribution: Effects of Moisture Content of the Brown Rice after Harvesting on Palatability of Cooked Rice and Its Related Factors

松江勇次, 李東坡, 南石晃明, 長命洋佑, 森田敏

Agricultural and Resource Economics

Research output: Contribution to journal › Article

Translated title of the contribution	Effects of Moisture Content of the Brown Rice after Harvesting on Palatability of Cooked Rice and Its Related Factors
Original language	Japanese
Pages (from-to)	23
Journal	日本作物学会講演会要旨集
Volume	240
Issue number	0
DOIs	https://doi.org/10.14829/jcsproc.240.0_23
Publication status	Published - 2015

Access to Document

10.14829/jcsproc.240.0_23

http://dx.doi.org/10.14829/jcsproc.240.0_23

Cite this

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title = "収穫乾燥調製後の玄米水分含有率が炊飯米の食味に及ぼす影響とその要因",

author = "勇次松江 and 東坡李 and 晃明南石 and 洋佑長命 and 敏森田",

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AU - 松江, 勇次

AU - 李, 東坡

AU - 南石, 晃明

AU - 長命, 洋佑

AU - 森田, 敏

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DO - 10.14829/jcsproc.240.0_23

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JO - 日本作物学会講演会要旨集

JF - 日本作物学会講演会要旨集

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