Open AccessEffect of Types of Cooking Water on the Palatability and Physicochemical Properties of Chinese Japonica–Type Rice Cultivars
Author(s) -
Ping Li,
Yuji Matsue,
Xin Zhang,
Jing Cui,
Fengying Li,
Akihito Kusutani,
Toshihiro Mochizuki
Publication year - 2021
Publication title -
journal of the faculty of agriculture kyushu university
Language(s) - English
Resource type - Journals
eISSN - 2433-488X
pISSN - 0023-6152
DOI - 10.5109/4363547
Subject(s) - palatability , japonica rice , japonica , cultivar , rice water , agronomy , chemistry , botany , food science , biology , weevil
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