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Characteristics related to grain shape and grain quality
| Cultivar | Brown rice | Trans- lucency (1-9) | White core (0-9) | White belly (0-9) | Alkali digestive value (1-7) | Protein content (%) | Amylose content (%) | Palatability of cooked rice (-3-+3) | ||
|---|---|---|---|---|---|---|---|---|---|---|
| Length (mm) | Width (mm) | L/W ratio | ||||||||
| Drimi2ho | 4.76 |
3.14 |
1.52 |
1 |
0 |
0 |
6.1 |
5.8 |
16.5 |
0.51 |
| Junam | 4.76 | 2.89 | 1.65 | 1 | 0 | 0 | 6.4 | 6.7 | 18.2 | 0.27 |
nsmeans no significant difference, * mean significant difference at