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《Scientia Agricultura Sinica》 1987-05
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A STUDY ON THE COOKING AND EATING QUALITIES OF CHINESE HYBRID RICES (O. sativa L.)

Tang Shengxiang (China National Rice Research Institute,Hanzhou, Zhejiang Province)  
The cooking and eating qualities of 47 hybrid rices including Indica and Sinica types were studied. The results indicated that most of the Indica hybrids had high amylose content (AC), hard gel consistency (GC), intermediate gelatinization temperature (GT), and medium grain elongation (GE); while most of Sinica hybrids had low AC, low GT, and soft GC. The performance in terms of the cooking and eating qualities for the hybrid rice was better than that of the early semidarf rice, but equal to that of the late semidarf rice in both types. The analysis of correlation showed that there were no correlations between any two characteristics of AC, GC. GT, and GE within the lndica or Sinica except between AC and GC in the Indica type. Improvement of the cooking and eating qualities of Chinese hybrid rices was also discussed.
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