Effect of shading and high-temperature treatments on thickness and appearance quality of brown rice and palatability of cooked rice-comparisons between 2009 and 2010

Hiroki Ishizuki, Hiroyuki Kikukawa, Kuniyuki Saitoh

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Effect of shading and high-temperature treatments on thickness and appearance quality of brown rice and palatability of cooked rice-comparisons between 2009 and 2010'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences