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Physiochemical and milling properties of ‘Youngjin’.
(LAT : '14~'16)
| Variety | Transl ucency (1-9) | WC/WB (0-9) | Amylose content (%) | Protein content (%) | Alkali digestion value (1-7) | Head rice ratio (%) | Paratablitity |
|---|---|---|---|---|---|---|---|
| Youngjin | 1 | 0/0 | 20.1ns | 5.8ns | 6.4ns | 97.6ns | 0.29 |
| Nampyeong | 1 | 0/0 | 18.9 | 5.9 | 6.4 | 96.6 | 0.11 |
nsno significant.