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Some Physico-Chemical Properties of Non-Waxy Paddy Rice Starch in Niigata Prefecture

1969; Oxford University Press; Volume: 33; Issue: 6 Linguagem: Inglês

10.1080/00021369.1969.10859386

1881-1280

Humio Kurasawa, Yoshiaki Kanauti, Isao Yamamoto, Toshiro Hayakawa, Ikuo IGAUE,

Food composition and properties

Journal Article Some Physico-Chemical Properties of Non-Waxy Paddy Rice Starch in Niigata Prefecture: Part I. Relation of Properties of Starch to Eating and Cooking Qualities of Milled Rice Get access Humio Kurasawa, Humio Kurasawa Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University, Niigata, Japan Search for other works by this author on: Oxford Academic Google Scholar Yoshiaki Kanauti, Yoshiaki Kanauti Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University, Niigata, Japan Search for other works by this author on: Oxford Academic Google Scholar Isao Yamamoto, Isao Yamamoto Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University, Niigata, Japan Search for other works by this author on: Oxford Academic Google Scholar Toshiro Hayakawa, Toshiro Hayakawa Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University, Niigata, Japan Search for other works by this author on: Oxford Academic Google Scholar Ikuo Igaue Ikuo Igaue Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University, Niigata, Japan Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 33, Issue 6, 1 June 1969, Pages 798–806, https://doi.org/10.1080/00021369.1969.10859386 Published: 01 June 1969 Article history Received: 29 May 1968 Published: 01 June 1969