Summary

To evaluate the cereal chemistry of rice

Program

Rice

Research Organisation

New South Wales Department of Industry and Investment for and on behalf of the State of NSW – Inactive

Objective Summary

(i) to continue to evaluate the quality of rice breeding lines and to improve the program to evaluate quality attributes more precisely and accurately; (ii) to conduct research into grain cracking retrogradation gloss of cooked rice lipid-amylose interactions starch structure rheology and fragrance to understand physical and cooking quality of rice; (iii) to foster a strong and active collaboration between the Rice Improvement Program at Yanco and Cereal Chemistry and IRRI.