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

Table. 5.

Grain quality of ‘Anpyeong’

Variety Length/width ratio of brown rice Amylose
(%)		 Protein
(%)		 White core/
White bally
(0~9)		 Milling recovery of head rice (%) Palatablitity of cooked rice
(-3~+3)z
Anpyeong 1.81ns 19.5ns 6.3ns 1/0 67.3 0.43
Nampyeong 1.76 19.7 6.7 0/0 70.2 -0.05

zPalatablitity of cooked rice about Chucheong produced in Gyeong-gi was 0.11.

*: ns: no significant at 5% level.
Korean J. Breed. Sci. 2022;54:143-8 https://doi.org/10.9787/KJBS.2022.54.2.143
© 2022 Korean J. Breed. Sci.