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

Fig. 4.

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Grain shape of risotto varieties. Rough rice (A), and milled rice (B). 1: Carnaroli, 2: Arborio, 3: VialoneNano, 4: Cheolweon96, 5: Sindongjin, 6: IS592BB. White bars indicate 5 mm.
Korean J. Breed. Sci. 2025;57:13-28 https://doi.org/10.9787/KJBS.2025.57.1.13
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