摘要
实验证明:碱消度、胶稠度、角质率、出糙率、运动粘度、粒形与米饭品尝综合评分有一定的相关性,相关系数依次为0.287~*、0.277~**、0.734~**、0.570~**、0.421~**、0.502~**。将此用于评定稻米商品粮品质,可为制定国家稻米分级标准提供参考依据。
The test showed alkali spreading capacity, consistency, vitreouness, bran yield, viscosity, rice shape were related to organoleptic quality score, the rlative coefficients were 0.287~*, 0.277^(**), 0.734^(**), 0.570^(**),0.421^(**), 0.502^(**), respectively. The results can be used to estimate the commercial grain quality and provide the basis for working out state grade standard of paddy rice.
出处
《粮食储藏》
1992年第6期38-41,共4页
Grain Storage
