The Technique on Good Quality Rice Production, Process and Store in Hokkaido

Zhao Yong luo, Zhang Yunjiang, Wang Jixin, Ma Wendong, Zhang Haijun, Qiao Liying

doi:10.11924/j.issn.1000-6850.0504101

Chinese Agricultural Science Bulletin >

2005 , Vol. 21 >Issue 4: 101 - 101

DOI: https://doi.org/10.11924/j.issn.1000-6850.0504101

The Technique on Good Quality Rice Production, Process and Store in Hokkaido

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Online published: 2005-04-04

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Abstract

In this paper the technique on good quality rice production, process and store was introduced.It included low amylose and protein material’s selection in early generation, low protein rice culture, purchase according to quality, paddy and brown rice choi

Key words： Good quality;Low protein;Paddy choiceness;Super low temperature Store

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Zhao Yong luo, Zhang Yunjiang, Wang Jixin, Ma Wendong, Zhang Haijun, Qiao Liying . The Technique on Good Quality Rice Production, Process and Store in Hokkaido[J]. Chinese Agricultural Science Bulletin, 2005 , 21(4) : 101 -101 . DOI: 10.11924/j.issn.1000-6850.0504101

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