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Article . 1998 . Peer-reviewed
Full-Text: https://www.jstage.jst.go.jp/article/cookeryscience1995/31/4/31_262/_pdf
Data sources: Japan Link Center
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Physicochemical Properties and Processing Suitability of Glutinous Rice

Study on Processing Suitability of Glutinous Rice (Part I)
descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1998 Japanese Publisher:The Japan Society of Cookery ScienceJournal:Journal of Cookery Science of Japan, volume 31, pages 262-268 (issn: 1341-1535, Copyright policy )
Authors: Fukal, Yohichi; Matsuzawa, Tsunetomo;

Physicochemical Properties and Processing Suitability of Glutinous Rice

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Keywords

glutinous rice, 視覚化, 編米, processing suitability, physicochemical properties, 理化学的性質, レーダーチャート, visualization, 加工適性, radar chart

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    popularity
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    influence
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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average