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

Table. 12.

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*z
Sindongjin 0.12 6.80 6.17 4.3
Nampyeong 0.05 6.27 - -

z* means significantly different at p<0.05 by t-test
Korean J. Breed. Sci. 2023;55:86-102 https://doi.org/10.9787/KJBS.2023.55.1.86
© 2023 Korean J. Breed. Sci.