Important sensory properties differentiating premium rice varieties

Rice

Volumn 3, Issue 4, 2010, Pages 270-281

  Champagne, Elaine T ^a   Bett Garber, Karen L ^a   Fitzgerald, Melissa A ^b   Grimm, Casey C ^a   Lea, Jeanne ^a   Ohtsubo, Ken'ichi ^c   Jongdee, Supanee ^d   Xie, Lihong ^e   Bassinello, Priscila Zaczuk ^f   Resurreccion, Adoracion ^b   Ahmad, Rauf ^g   Habibi, Fatemah ^h   Reinke, Russell ⁱ  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b INTERNATIONAL RICE RESEARCH INSTITUTE   (Philippines)

^c NIIGATA UNIVERSITY   (Japan)

^d Ubon Ratchathani Rice Research Center   (Thailand)

^e CHINA NATIONAL RICE RESEARCH INSTITUTE   (China)

^f EMBRAPA ARROZ E FEIJÃO   (Brazil)

^g NATIONAL AGRICULTURAL RESEARCH CENTRE   (Pakistan)

^h RICE RESEARCH INSTITUTE OF IRAN   (Iran)

ⁱ NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Amylose; Descriptive sensory analysis; Protein; Rice color; Rice flavor; Rice quality; Rice texture

Indexed keywords

EID: 79961167106     PISSN: 19398425     EISSN: 19398433     Source Type: Journal    
DOI: 10.1007/s12284-010-9057-4     Document Type: Article

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