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Physico-ecological Studies on Quality Formation of Rice Kernel:I. Effects of nitrogen top-dressed at full heading time and air temperature during ripening period on quality of rice kernel
Amylose Eating quality Fat-by-hydrolysis Nitrogen top-dressed Protein Rice
2009/8/6
Effects of nitrogen top-dressed at full heading time and air temperature during ripening period on rice quality were investigated from the viewpoints of the texture of cooked rice and protein, amylose...