The milling, cooking, eating and nutritive quality for 86 local rice varieties in Hebei were determined and analysed in the experiment.
对河北省86个地方稻米品种的加工品质、蒸煮和食用品质及营养品质进行了检测与分析。
External quality improved obviously by Spikelet-removing, but there was no effect on milling quality, its effect on cooking and eating quality varied with varieties.
疏花后，稻米加工品质无显著变化，但外观品质显著改善，疏花对稻米蒸煮食味品质的影响因品种而异。
It was found that progeny populations with middling amylose content possessed better cooking and eating quality.
直链淀粉含量为中等水平的后代具有较好的食味品质。
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