Relationship between nitrogen and mineral contents in rice grain and its palatability after cooking
1992
Horino, T. (Chugoku National Agricultural Experiment Station, Fukuyama, Hiroshima (Japan)) | Okamoto, M.
The nitrogen and potassium contents in rice grain were found to correlate negatively with the sensory scores obtained by trained panels for appearance, stickiness, taste, tenderness and overall quality of cooked rice. By contract, the magnesium content in rice grain positively correlated with the sensory scores. By multiple-linear-regression analysis, a set of the N, K and Mg contents in rice grain gave a significant multiple-correlation coefficient with its overall quality scores (palatability) after cooking
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