Grains produced on hybrids and parents were analysed for amylose content, gelatinization
temperature, aroma and kernel elongation. To achieve uniformity in the texture of cooked
rice and cooking time for hybrids, parents must have intermediate AC and GT with
minimum intra-population variation. Both the parents must have optimum level of-aroma
and kernel elongation after cooking.
Keywords: Hybrid rice, cooking quality, kernel elongation.
Article DOI: NA
Print ISSN: 0019-5200
Online ISSN: 0975-6906
B. B. BONG· AND V. P. SINGH info_circle