|Title:||EVALUATION AND GENETICAL STUDIES ON GRAIN QUALITY CHARACTERS IN RICE||Other Titles:||稻品質性狀之評估及其遺傳研究||Authors:||Sung-Ching Hsieh
|Issue Date:||Oct-1982||Publisher:||中華農學會、亞太育種學會中華民國分會||Start page/Pages:||99-112||Source:||植物育種研討會專集／Proceedings of a Symposium on Plant Breeding||Abstract:||
Genetical studies were made on eating quality characters, amylose and protein contents as well as gel consistency. The Sen (indica) type varieties were found to have higher amylose content (27-29%) and small value of gel consistency (22-27mm), less tender after cooking. Keng (japonica ) type varieties are lower in amylose content (18-20%) and larger in gel consistency (45-60mm) and is tender and sticky when cooked.
|Appears in Collections:||(1)作物組|
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