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In order to clarify the effects of early harvesting of rice grains on the taste characteristics of cooked rice, especially on the taste items of “sweetness” and deliciousness,” we compared “early-har...
The effects of harvesting time on sweetness of cooked rice and activity of starch-degradation enzymes of rice grains were examined. In both Koshihikari and Nakateshinsenbon, the content of free sugars...
The behavior of water molecules in refrigerated cooked rice was examined by measuring spin-spin relaxation time T2 using a pulse NMR spectrometer. T2 decay curve was analyzed using two-component and n...

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