Factors Affecting Sensory Quality of Cooked japonica Rice
Yanjie Xu, Ying Yining, Shuhong Ouyang, Xiaoliang Duan, Hui Sun, Jiang Shu, Sun Shichen, Jinsong Bao
Journal
- ISSN / E-ISSN
- — / —
- DOI
- 10.1016/j.rsci.2018.10.003 ↗
- Volume · Issue · Pages
- 25 · 6 · 330-339
- Publisher
- Elsevier Ltd.
- Article URL
- https://doi.org/10.1016/j.rsci.2018.10.003 ↗
- Article details
- Unverified
Publication date (each date has its type and source)
01 Nov 2018
OpenAlex publication date · source: OpenAlex
| Type | Date | Source |
|---|---|---|
| OpenAlex publication date | 01 Nov 2018 | OpenAlex |
Keywords (as given): Oryza sativa subsp. japonica; growing location effects; amylose content; protein content; gel hardness; free amino acids; thermal properties; eating quality; cooking quality
HEC Status at Publication Not the journal's current status
HEC Status at PublicationNot conclusive
Historical status could not be conclusively determined.
- HEC status cannot be determined for this date: no HEC list is recorded as in effect on it.
Best available information, not a definitive status: HEC status cannot be determined for this date: no HEC list is recorded as in effect on it.
- Journal
- Rice Science
- Publication date used
- 01 Nov 2018 (OpenAlex publication date)
- Applicable HEC period
- None recorded for this date
- Category
- —
- Recognition status
- Unknown (NO_PERIOD_FOR_DATE)
- Source
- —
- Verification status
- Not available
This is an automatically generated summary based on the information available on the publication date. Terms & conditions apply.