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

Table. 5.

Physiochemical and milling properties of ‘MY298BB’ (LAT : '12~'14)

Variety LWRz WC/WBy (0-9) Amylose content (%) Protein content (%) Alkali digestion value (1-7) Milling recovery of head rice (%) Palatablitity of cooked rice (-3~+3)
MY298BB 1.75ns 0/1 19.3ns 5.8ns 6.6ns 87.6 0.10ns
Nampyeong 1.71 0/0 18.9 5.9 6.4 96.6 0.11

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

Korean J. Breed. Sci. 2020;52:62-8 https://doi.org/10.9787/KJBS.2020.52.1.62
© 2020 Korean J. Breed. Sci.