Means and ranges of eating quality parameters in eight japonica rice varieties.
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资源简介：
aP, palatability value; AAC, apparent amylose content; PC, protein content; ADV, alkali digestion value; PV, peak value; HPV, hot pate viscosity; CPV, cool paste viscosity; BDV, breakdown value; SBV, setback viscosity; CTV, consistency viscosity; PT, pasting temperature;bCV, coefficient of variation; * RVU: rapid visco unit.
创建时间：
2015-12-02
