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Comparison of Palatability of Rice Varieties between China and Japan

Akihito KUSITANI(Faculty of agriculture and graduate School of Agriculture,Kagawa University,Japan)  
The outstanding achievements have been made in the research on rice quality and palatability in Japan.In China,with the rapid development of economy,the research on rice palatability has been starting step by step.In order to provide theoretical reference for good palatability rice breeding in China,the palatability of rice varieties between China and Japan has been compared since 1998,and the palatability characteristics of Chinese varieties were analyzed based on the results of physical and chemical character of palatability and taste evaluation.The results showed that there were fewer varieties with low amylose content and low protein content at the same time,items in taste experiment were not balanced,and the comprehensive evaluation was inferior to good palatability varieties from Japan.
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