文章基本信息

标题：新潟産水稲粳米の食味に関する研究 (第6報)
本地全文：下载
作者：倉沢文夫 ; 伊賀上郁夫 ; 早川利郎等
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：1963
卷号：16
期号：2
页码：97-100
DOI：10.4327/jsnfs1949.16.97
出版社：Japanese Society of Nutrition and Food Science
摘要：Results of statistical analysis of rice samples harvested in 1958 showed thatahighly significant positive correlation of 0.8761 existed between palatabilit cohesiveness of cooked rice. The tests showed a low signific ant correlation of 0.55b etween the alkali dispersal of white rice and the palatability of cooked rice;between the alk ali dispersal of white rice and the varieties maturing early orin the season, there was a highly significant correlation of 0.9566.