出版社：Japan Science and Technology Information Aggregator, Electronic
摘要：As has been reported by many investigators, the amount of water absorbed by rice grains varies with the position of starch in the grain. This results in differences in the gelatinization of starch. Investigations showed that the water content necessary to gelatinize at 100°C was 43% in the ventral part of large grains and 50% in the dorsal part of large grains as well as in both the ventral and dorsal parts of small grains.
