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.