Cooking and eating characteristics of some newly identified inter subspecific ( indica / japonica ) rice hybrids

@inproceedings{Hossain2009CookingAE,
  title={Cooking and eating characteristics of some newly identified inter subspecific ( indica / japonica ) rice hybrids},
  author={Md. Sarowar Hossain and Ashok Kumar Singh},
  year={2009}
}
Experiments were conducted to determine the cooking and eating characteristics of 17 newly identified inter sub-specific ( indica/japonica) rice hybrids. Superior cooking performance over DRRH-1 was observed in 14 hybrids for length of cooked rice elongation, all the hybrids for kernel elongation ratio, 14 hybrids for elongation index, 11 hybrids for water uptake, and 6 hybrids for volume expansion. Among the hybrids, 2 hybrids showed low amylose content (18.8%) and 7 hybrids showed high… CONTINUE READING