出版社：Japanese Society of Nutrition and Food Science
摘要：Results of statistical analysis of rice samples harvested in 1958 showed thatahighly significant positive correlation of 0.8761 existed between palatabilit cohesiveness of cooked rice. The tests showed a low signific ant correlation of 0.55b etween the alkali dispersal of white rice and the palatability of cooked rice;between the alk ali dispersal of white rice and the varieties maturing early orin the season, there was a highly significant correlation of 0.9566.
