Quality properties related to eating quality.
Cultivar | Translucency (1-9) |
Protein (%) |
Amylose (%) |
Alkali digestion value(1-7) |
Glossiness of cooked rice |
---|---|---|---|---|---|
Dapum | 5 | 5.8 |
12.5ns | 6ns | 86.8 |
Miho | 5 | 6.0 | 12.3 | 6 | 79.8 |
z *, **Significantly different between two cultivars at P < 0.05 and 0.01, respectively. ns not Significant between two cultivars.