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Palatability Evaluation, DNA Analyses, and Functional Processing of Rice

Author

Listed:
  • Ken’ichi Ohtsubo
  • Sumiko Nakamura

    (Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Higashijima, Akiha-ku, Niigata, 956-8603, Japan)

Abstract

Quality evaluations of rice are performed by sensory testing and physico-chemical measurements. The former is a basic method that requires large amounts of samples and several panelists...

Suggested Citation

  • Ken’ichi Ohtsubo & Sumiko Nakamura, 2021. "Palatability Evaluation, DNA Analyses, and Functional Processing of Rice," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 39(2), pages 31209-31235, October.
    • Handle: RePEc:abf:journl:v:39:y:2021:i:2:p:31209-31235
    DOI: 10.26717/BJSTR.2021.39.006282
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    References listed on IDEAS

    as
    1. Akinori Nakamura & Naoki Kaneko & Victor L. Villemagne & Takashi Kato & James Doecke & Vincent Doré & Chris Fowler & Qiao-Xin Li & Ralph Martins & Christopher Rowe & Taisuke Tomita & Katsumi Matsuzaki, 2018. "High performance plasma amyloid-β biomarkers for Alzheimer’s disease," Nature, Nature, vol. 554(7691), pages 249-254, February.
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    More about this item

    Keywords

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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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