Relationship between the eating quality and the physico-chemical properties of high grain quality rice in China

被引：5
|
作者：
CHEN Neng
机构：
来源：
Chinese Rice Research Newsletter | 1997年 / 01期
关键词：
high; Relationship between the eating quality and the physico-chemical properties of high grain quality rice in China; length; AC;
D O I：
暂无
中图分类号：
S511 [稻];
学科分类号：
0901 ;
摘要：
Relationship between eating quality(EQ)andphysico-chemical properties of 78 high grainquality rice varieties,45 indica and 33 japoni-ca,were studied in 1995.The samples werecollected from different rice growing regions in20 provinces.The physico-chemical proper-ties,including grain length(GL),length towidth ratio(L/W),chalky grain rate(CG),chalkiness(CH),translucency(TR),gela-tinization temperature(GT,measured by alka-li spreading value),gel consistency(CA2),amylase content(AC),and protein content(PC)were measured according to the standard
引用
收藏
页码：7 / 8
页数：2
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