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Cooking Quality of Rice (Part 3)-Effects of Ingredients and Cooking Conditions on the Qualities of Hantsuki-Mochi-

机译：大米的烹饪质量（第3部分）-配料和烹饪条件对Hantsuki-Mochi品质的影响-

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作者
長沼誠子; NAGANUMA Seiko;
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年度 1983
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原文格式 PDF
正文语种 ja
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1. Development of rice quality evaluation technique based on physical properties of cooked rice (part 2): rice quality related to rice stickiness during cooking on the excess water cooking method [J] . Naoto Shimizu, Toshinori Kimura, O. N. K. Ojijo 配管·装置·プラント技術 . 2000,第2期

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2. Development of rice quality evaluation technique based on physical properties of cooked rice (part 2): rice quality related to rice stickiness during cooking on the excess water cooking method [J] . Naoto Shimizu, Toshinori Kimura, O. N. K. Ojijo 配管·装置·プラント技術 . 2000,第2期

机译：基于熟饭物理性质的水稻质量评价技术的发展（第2部分）：多水稻粘性稻米质量与多余水烹饪方法相关
3. The testing of the effects of cooking conditions on the quality of biodiesel produced from waste cooking oils [J] . Dogan Tuba Hatice Renewable energy . 2016,第auga期

机译：测试烹饪条件对废烹饪油生产的生物柴油质量的影响
4. Quality Evaluation of Hydrothermal Treated Quicker Cooking Scented Rice by Quantification of Quickness of Cooking Time and Mechanical Strength Using Machine Vision [C] . Modi Chintan K., Jain Kavindra R. 2011 International Conference on Computational Intelligence and Communication Networks . 2011

机译：通过机器视觉量化煮熟时间和机械强度的水热处理速煮香米的质量评估
5. Health promoting starch fractions and cooking qualities in parboiled rice as affected by processing conditions [D] . Newton, Jumaane Abasi 2010

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6. Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties [O] . Ayenew Meresa, Ayalew Demissew, Seifu Yilma, 2020

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7. Influence of Pre-washing on Quality of Cooked Rice Maintained at a Constant Temperature (Influence of Cooking Conditions on Quality of Cooked Rice-Part 1) [O] . Yohichi Fukai, Kiyohide Tukada 2006

机译：预洗 - 煮米饭质量的影响保持在恒定温度（烹饪条件对煮米品质的影响 - 第1部分）
8. Evaluation of Freeze-Dried Chicken: Effects of Cooking and Deboning Methods on Costs and Quality [R] . Wells, F. E. 1965

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Cooking Quality of Rice (Part 3)-Effects of Ingredients and Cooking Conditions on the Qualities of Hantsuki-Mochi-

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