Korean Journal of Breeding Science

Quality properties related to eating quality.

Cultivar	Rice appearance (%)				Protein (%)	Amylose (%)	Alkali digestion value(1-7)	Glossiness of cooked rice

	Head	Chalky	Broken	Damaged
Baekokhyang	90.2^*z	3.8**	9.0ns	0.4ns	5.8ns	18.8ns	7.0ns	77.5*
Samgwang	97.7	0.7	3.0	0.4	5.4	18.5	6.0	73.5

^{z *, **} Significantly different between two cultivars at p<0.05 and 0.01, respectively.^nsnot significant between two cultivars.