https://scholars.tari.gov.tw/handle/123456789/15649| Title: | 不同稻米品種之食用品質與化學性質之關係 | Other Titles: | The Study on the Relationship of Eating Quality and Chemical Quality of Different Non-waxy Rice Species | Authors: | 劉慧瑛 林禮輝 宋勳 洪梅珠 H. I. Liu L. F. Lin S. Song M. C. Hong |
Issue Date: | Apr-1988 | Publisher: | 臺中區農業改良場 | Related Publication(s): | 臺中區農業改良場特刊第13號 | Start page/Pages: | 76-90 | Source: | 稻米品質研討會專集 | Conference: | 稻米品質研討會 Rice Grain Quality Proceedings of a Symposium |
Abstract: | 國人口味偏好低直鏈澱粉稻米品種，而長粒型秈米（臺中秈3號）雖然與稉米同為低直鏈澱粉品種，但其粗蛋白質、胺基酸組成、單位蛋白質含硫量、水溶性醣、游離糖含量均類似高直鏈澱粉秈米；不過其米粉浸水後膨脹體積及蒸煮液碘呈色比（O.D. 620/520）則與稉米相近。 The people living in Taiwan prefer to low amylose content nonwaxy soft rice. Long grain indica type rice (Taichungsen 3) contained low amylose like other japonica type rice grown in Taiwan, had high protein, high total sulfur per unit protein |
URI: | https://www.tdais.gov.tw/upload/tdais/files/web_structure/1168/TC021307.pdf https://scholars.tari.gov.tw/handle/123456789/15649 |
ISSN: | 0258-2708 |
| Appears in Collections: | 農業化學組 |
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