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

Table. 3.

Physicochemical properties related to eating quality of ‘Sangbo’. (LAT : '13~'15)

Variety Amylose content (%) Alkali digestion value (1-7) Protein content (%) Palatability of cooked rice (-3~+3)
Sangbo 20.9ns 6.3ns 5.7ns 0.18
Hwaseong 19.5 6.5 6.6 0.02

nsNo significance

Korean J. Breed. Sci. 2020;52:441-7 https://doi.org/10.9787/KJBS.2020.52.4.441
© 2020 Korean J. Breed. Sci.