米の搗精程度と成分變化に就て
Published in Kyushu University Institutional Repository (QIR) (Kyushu University) • Dec 1, 1941
NobleIDNI2P11W41R90S30
Authors:
下枝 中島
Abstract
The change of the composition of rice (Mieken-grown Sekitori) with the number of times of rice-cleaning is as follows; In the composition of rice, moisture, crude protein, true protein, crude fat, crude fiber, and crude ash are gradually decreased with proceeding the number of times of rice-cleaning...
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