| 摘要 |
PROBLEM TO BE SOLVED: To provide brown rice and polished rice each improved in flavor, and to provide a method for improving the taste of e.g. brown rice, polished rice. SOLUTION: This method for improving the taste of e.g. brown rice, polished rice comprises reducing as much as possible the increase of fatty acid content through storing brown rice and polished rice at a temperature below the freezing point when storing them. |
