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

Table. 5.

Physiochemical and milling properties of ‘Haedamssal’ (LAT: '12~'14)

Variety L/W ratioz WC/WBy (0-9) Amylose content (%) Protein content (%) Alkali digestion value (1-7) Milling recovery of head rice (%) Palatablitity of cooked rice (-3~+3)
Haedamssal 1.91 0/1 19.4ns 6.6ns 6.5ns 95.4ns 0.32ns
Jopyeong 1.75 0/1 19.3 6.1 6.3 90.8 -0.06

zLW length and width ratio of brown rice,

yWC/WB: white core, white back, WB YLW length and width ratio of brown rice

Korean J Breed Sci 2019;51:448-53 https://doi.org/10.9787/KJBS.2019.51.4.448
© 2019 Korean J Breed Sci