Comparison of physicochemical properties of the grains between old- and new-types of rice cultivars in Japan

Plant Production Science

Volumn 3, Issue 2, 2000, Pages 145-151

  Matsue, Y ^a   Ogata, T ^a  

^a FUKUOKA AGRICULTURAL RESEARCH CENTER   (Japan)

Author keywords

Amylographic characteristics; Amylose; Coefficient of parentage; New type rice cultivars; Old type rice cultivars; Protein; Textural characteristics

Indexed keywords

EID: 0033826766     PISSN: 1343943X     EISSN: None     Source Type: Journal    
DOI: 10.1626/pps.3.145     Document Type: Article

References (13)

1. Establishment of palatability estimation formula of rice by multiple regression analysis
2. Texture measurement of a very small amount of cooked rice by texturometer. Part 1. Investigation of measurement conditions and application to main rice varieties
3. Annual and locational variations in physicochemical properties of rice
4. Studies on improving the eating quality of Hokkaido rice
5. Studies on palatability of rice grown in northern Kyushu. I. Effects of transplanting time and lodging time on palatability and physicochemical properties of milled rice
6. Studies on palatability of rice grown in northern Kyushu - Comparison of palatability between old and new types of rice cultivars
7. Prolog computer program for evaluation of coefficients of parentage and its application to the analysis of pedigree of malting barley cultivars
8. Breeding rice cultivars with high eating quality
9. Coefficient of parentage in rice breeding lines and its relationship to eating quality
10. The problem in the cause of the extensive diffusion of Koshihikari
11. Qualities of rice by early seasonal cultivation in course of paddy drying, storage, milling and eating. 7. The palatable evaluation of rice by sensory test
12. Taste preference of rice in western Japan