Korean Journal of Breeding Science :eISSN 2287-5174 / pISSN 0250-3360

Table. 6.

Physicochemical properties related to eating quality of ‘Yeongbo’. (LAT '12-'14)

Variety Amylose content (%) Alkali digestion value (1-7) Protein content (%) Palatability of cooked rice (-3~+3)
Yeongbo 20.2ns 6.7ns 6.0ns 0.26
Hwaseong 19.6 6.5 6.8 -0.02

nsNot significantly different at 1, 5% level by DMRT.

Korean J Breed Sci 2019;51:440-7 https://doi.org/10.9787/KJBS.2019.51.4.440
© 2019 Korean J Breed Sci