Studying on Cooking and Eating Quality of Different Rice Genotypes and Its Response to Nitrogen Treatment;
研究了水稻品种类型间产量构成因素对肥力反应差异。
The content and compose of amylum and protein was the main factor influencing rice cooking and eating quality.
稻米胚乳中淀粉的含量和组成及蛋白质的含量是影响米饭食味品质的主要因素。
It was found that progeny populations with middling amylose content possessed better cooking and eating quality.
直链淀粉含量为中等水平的后代具有较好的食味品质。
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