Korean Journal of Breeding Science

Characteristics related to grain shape and quality.

Variety	Brown rice			Trans- lucency (1~9)	White belly/core (0~9)	Alkali digestive value (1~7)	Protein content (%)	Amylose content (%)	Palatability of cooked rice (-3~+3)

	Length (mm)	Width (mm)	L/W ratio
Saebonghwang	4.84^ns	2.83*	1.71^ns	1	0/0	6.7^ns	5.8^ns	18.7^ns	0.28
Nampyeong	4.86	2.77	1.75	1	0/0	6.6	6.1	19.3	0.02

Not significant (ns) in the t-test, while ^* and ^** significant at p<0.05 and p<0.01, respectively.