Abstract:The effects of high temperature on rice taste, grain quality, grain physical properties, apparent amylose content, and gelatinization were evaluated for 3 consecutive years using products grown in plots supplied with hot water as high-temperature stress. In the taste sensory evaluation, the comprehensive evaluation, appearance and taste, and the stickiness decreased while the hardness increased by the high-temperature treatment in all varieties. The surface stickiness decreased by 11%, the surface stickiness t… Show more
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