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RICE
Rice Grain Quality III
78 pages
Published: 16 Jun 2006
Author(s): Fitzgerald, M.A., Reinke, R.F.
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This report describes the Quality Evaluation Program (QEP), and improvements to the QEP. This report also describes the findings of the research program investigating rice quality. The key findings are in the following areas:
• starch structure and content,
• the effect of high temperatures and nitrogen nutrition on grain quality,
• the physiological basis of chalk,
• the interactions between starch and proteins that influence our measurements of eating quality, and
• the interactions between starch and proteins that define sensory perceptions of cooked rice.
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