ArticleJournal of food science2026
Multi-Dimensional Quality Attributes of Cooked Rice as Influenced by Nitrogen Supply and Milling Intensity.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Nitrogen fertilization and milling degree are important determinants of the eating quality of rice, yet their combined effects on the multi-dimensional quality of cooked rice remain insufficiently understood. In this study, rice from the japonica cultivar Yanjing 939 was produced under five nitrogen application rates (0, 150, 210, 270, and 330 kg/hm
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