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Plant Production Science Volume 1, 1998 - Issue 2
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Genetic Resources and Evaluation

Physicochemical and Mochi-making Properties of the Native Red and Black-Kerneled Glutinous Rice Cultivars

Yuji MatsueCorrespondence[email protected]
&
Takefumi OgataFukuoka Agricultural Research Center, Chikushino, Fukuoka878-8549, Japan
Pages 126-133 | Accepted 19 Sep 1997, Published online: 03 Dec 2015

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Kazuyuki Okamoto, Kazuyuki Kobayashi, Hideo Hirasawa & Takayuki Umemoto. (2002) Structural Differences in Amylopectin Affect Waxy Rice Processing. Plant Production Science 5:1, pages 45-50.
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Sumiko Nakamura, Junji Katsura, Yasuhiro Maruyama & Ken’ichi Ohtsubo. (2021) Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing. Foods 10:5, pages 987.
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Tomio ITANI & Masami OGAWA. (2004) History and recent trends of red rice in Japanわが国における赤米栽培の歴史と最近の研究情勢. Japanese Journal of Crop Science 73:2, pages 137-147.
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