The relationship between the amylographic characteristics and eating quality of japonica rice in Taiwan

Plant Production Science

Volumn 4, Issue 2, 2001, Pages 112-117

  Kuo, Bo Jein ^a   Hong, Mei Chu ^b   Thseng, Fu Sheng ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b Taichung District Agricultural Improvement Station   (Taiwan)

Author keywords

Amylographic characteristic; Eating quality; Japonica rice; Taiwan

Indexed keywords

JAPONICA;

EID: 0034944812     PISSN: 1343943X     EISSN: None     Source Type: Journal    
DOI: 10.1626/pps.4.112     Document Type: Article

References (16)

1. The pasting behaviors and the eating qualities of some rices in Taiwan
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3. Inheritance of long grain rice amylographic viscosity characteristics
4. Correlation among amylographic characteristics of rice starch and flour
5. Studies on the physicochemical properties of rice
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7. Research on rice grain quality at the Philippine Rice Research Institute
8. The relationship between human panel testing score and physical properties of cooked rice
9. Griffing and Hayman diallel analyses of variance for eating and processing quality parameters of milled rice
10. Correlation between the physicochemical properties and the eating quality of milled rice in Taiwan
11. Quality evaluation of rice in Japan
12. Indicators of eating quality of non-waxy rice
13. The grading system and quality evaluation of major releasing rice varieties in Taiwan
14. Amylography and alkali viscography of rice
15. Criteria of rice quality