放射線照射된 手稻品種 統一後代系統의 食味檢定

• 영문명: Palatability Test of Radiation Irradiated Tong-il Progenies by Texturometer
• 발행기관: 한국육종학회
• 저자명: S. H. Kwon(權臣漢) J. H. Oh(吳正行) K. R. Kim(金侊來) S. W. Lee(李承雨)
• 간행물 정보: 『한국육종학회지』Vol.7 No.2, 1~4쪽, 전체 4쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1975.08.30

영문 초록

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.

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ABSTRACT

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摘要

LITERATURE CITED