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

Table. 7.

Sensory quality of cooked rice (-3~+3).

Variety Factors of palatability Palatability

Appearance Fragrance Taste Stickiness Texture
Jinhan 0.16 0.06 0.22 0.27 0.19 0.23
Jinbu -0.04 0.12 0.16 -0.05 0.00 0.09

nsnot significant

Korean J Breed Sci 2019;51:489-95 https://doi.org/10.9787/KJBS.2019.51.4.489
© 2019 Korean J Breed Sci