Studies on the differences of amino acids of milled rice among rice varieties and its relationship to eating quality of cooked rice
W.Y.ngPei; Hsu AiNa; Hsieh JawShu; Huang YihChing
Journal of Agricultural Research of China 49(4): 1-15
2000
Accession: 003570166
The differences in contents of 18 amino acids in milled rice and the relationship to eating quality of cooked rice of different varieties were examined. Cysteine content of japonica rice varieties was significantly higher than that of indica rice varieties, whereas the serine content of japonica rice varieties was lower than in indica varieties. The other 16 amino acids did not differ significantly between rice types.