This paper focused on early Indica rice to study the eating quality and physical property of rice noodle fermented by lactic acid bacteria.
以早籼稻为原料，利用乳酸菌发酵，探讨纯种微生物发酵对米粉的口感和物性的影响。
Presently, the poor quality rice in southern China mainly comes from early indica rice with more chalkiness.
目前南方水稻产区的劣质米主要来自高垩白度的早籼稻。
Zhuzhou 5 was an early Indica rice variety with good quality, high yield and stable yield.
竹舟5号是早籼优质高产稳产品种，本文介绍了它的主要特征特性，并提出了高产栽培技术。
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