出版社：Japanese Society of Nutrition and Food Science
摘要：The cooked rices were classified in two groups according to their eating qualities (stickiness, off-flavor, color). One of them was sticky, off-flavor and transparent, and the other was less sticky, less off-flavor and white. The former was more fitted for Japanese gout than the lattes in these qualities. Rices of superior quality were Norin No.1, Koshihikari, Koshiziwase, Yatikogane, and Koshisakae and those of poor quality were Norin No.43, Nihonkai, Yoneyama, Shin No.7, Norin No.41, Hokuriku No.52, San-in No.52, Mihonishiki, and Tangin. The observed values for eating quality were subjected to statistical analysis, and it was recognized that there were slight personal differences between observers and there were great differences between varieties. The results reported in part 1 and part 2 were re-confirmed.
