出版社：Japanese Society of Nutrition and Food Science
摘要：The eating-quality of a various rices were tested.The cooked rices were classed in 5 grades with its stickiness from ‘very superior quality’ to ‘very poor quality.’ 1. Rices of ‘very superior quality’ grade are Norin No.1, Koshihikari, Koshiziwase, Norin No.36, Yachikogane, and Koshisakae. 2. Those of ‘superior quality’ grade are Norin No.36, Aikoku No.70, Norin No.20, and Sakae. 3. Those of ‘middle quality’ are Nihonkai, Yoneyama, Fujisaka No.5, and Shin No.7. 4. Those of ‘poor quality’ are Norin No.41, Hokuriku No.52, San-in No.52, and Mihonishiki. 5.Those of ‘very poor quality’ are Norin No.34, Tangin and Rikuto No.12.
