Palatability Evaluation, DNA Analyses, and Functional Processing of Rice

Ken’ichi Ohtsubo and Sumiko Nakamura
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Sumiko Nakamura: Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Higashijima, Akiha-ku, Niigata, 956-8603, Japan

Biomedical Journal of Scientific & Technical Research, 2021, vol. 39, issue 2, 31209-31235

Abstract: Quality evaluations of rice are performed by sensory testing and physico-chemical measurements. The former is a basic method that requires large amounts of samples and several panelists...

Keywords: Chemical; Rice; Nutrition; Appearance; Price Level; Safety; Palatability; Physical; Sensory; Amylose (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:39:y:2021:i:2:p:31209-31235

DOI: 10.26717/BJSTR.2021.39.006282

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