Palatability of cooked rice.
Cultivar | Test of palatability of cooked rice at | |||
---|---|---|---|---|
National Institute of Crop Science in 2020 (-3-+3) |
Korea Food Research Institute in 2019 (1-9) |
Korea Food Research Institute in 2020 (1-9) |
National Institute of Crop Science in 2022 (1-7) |
|
Chamdongjin | 0.11 | 7.18 | 6.63 | 4.9 |
Sindongjin | 0.12 | 6.80 | 6.17 | 4.3 |
Nampyeong | 0.05 | 6.27 | - | - |
z* means significantly different at