Sensory Characteristics of Diverse Rice Cultivars as Influenced by Genetic and Environmental Factors

Cereal Chemistry

Volumn 81, Issue 2, 2004, Pages 237-243

  Champagne, E T ^a   Bett Garber, K L ^a   McClung, A M ^a   Bergman, C ^a  

^a U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CLUSTER ANALYSIS; CYCLODEXTRINS; GRAIN (AGRICULTURAL PRODUCT); SENSORY ANALYSIS;

AMYLOSE CONTENT; COOKED RICE; DESCRIPTIVE SENSORY ANALYSIS; ENVIRONMENTAL FACTORS; GENETIC DIFFERENCES; GENETIC FACTORS; POSTHARVEST; RICE CULTIVARS; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS;

CROPS;

AMYLOSE; PROTEIN;

ARTICLE; CONTROLLED STUDY; COOKING; CORRELATION COEFFICIENT; CULTIVAR; ENVIRONMENTAL FACTOR; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; GRAIN; HARDNESS; HARVEST; MEASUREMENT; NONHUMAN; PARAMETER; PLANT GENETICS; PROTEIN CONTENT; RICE; SENSORY ANALYSIS; TECHNIQUE;

EID: 1542327633     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.2.237     Document Type: Article

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