Screening new breeding japonica rice varieties by rice quality, three processing characteristics, and odor characteristics

Abstract

Rice's yield, cooking, and sensory quality are primary considerations in selecting new breeding rice varieties, which are determined by the rice eating quality such as processing and flavor characteristics. Thus, in this study, to advance the breed of new superior japonica rice varieties, the differences in the rice quality, processing characteristics, and flavor characteristics between 12 newly-bred varieties (

Effect of NPS Fertilizer, Spraying Nano-NPK+TE and Cerium Oxide NPs on Growth and Yield of Rice (Oryza Sativa L.)

“…Among the qualitative indicators of rice grains are the active substances that enter into the nuclear structure of the seed and its compounds and give it its aromatic smell [21,22].…”