Indian Society of Genetics & Plant Breeding

Important

COOKING QUALITY CHARACTERISTICS OF HYBRID RICE

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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.

Info

Year: 1993
Volume: 53
Issue: 1
Article DOI: NA
Print ISSN: 0019-5200
Online ISSN: 0975-6906

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