Research Progresses on Cooking and Eating Quality of Rice Grain
Kang Meihua1 et al. (Rice Research Institute,Jiangxi Academy of Agricultural Sciences,Nanchang 330200,China)
Cooking and eating quality is the most important rice quality of more research.In this paper,the research progresses on main physical and chemical indicators including amylase content,gelatinization temperature,gel consistency,cooked rice elongation and fragrance has been reviewed.In addition,It was summarized on the cloned genes of cooking and eating quality in rice.
【CateGory Index】： S511