以冈优527(杂交籼稻)和窄叶青8号(常规籼稻)为材料，研究垩白对稻米蒸煮食味品质及营养品质的影响。

The effect of chalkiness on eating, cooking and nutritional quality was investigated with Gangyou 527 (indica hybrid rice) and Zhaiyeqing 8 (conventional indica rice) as materials.

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这在少垩白品种中优早3号中表现得尤为显著。

This effect could be clearly showed in less chalky rice variety Zhongyouzao 3.

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