학술저널
放射線照射된 手稻品種 統一後代系統의 食味檢定
Palatability Test of Radiation Irradiated Tong-il Progenies by Texturometer
- 한국육종학회
- 한국육종학회지
- Vol.7 No.2
-
1975.081 - 4 (4 pages)
- 7
By means of textural measurement of cooked rice, 26 lines were selected from the progenies of irradiated Tong-il on the basis of their physical properties. Variety Tong-il showed significant differences from the local variety Pung-kwang in various physical properties, such as hardness, cohesiveness, elasticity, gumminess and chewiness. These results suggest that scores of physical properties were a possible index for evaluation of palatability of cooked rice.
ABSTRACT
MATERIALS AND METHODS
RESULTS AND DISCUSSION
摘要
LITERATURE CITED
(0)
(0)