Consumer acceptance test and some related properties of selected KDML 105 rice mutants

• المؤلفون الرئيسيون: Wangcharoen W., Phanchaisri C., Daengpok W., Phuttawong R., Hangsoongnern T., Phanchaisri B.
• التنسيق: دورية
• منشور في: 2017
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84990872131&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/41604
• المؤسسة: Chiang Mai University

© 2016, Association of Food Scientists & Technologists (India). Comparative analysis of the Kao Dawk Mali 105 (KDML 105) premium rice variety, and its six mutants, obtained after low energy ion bombardment, was carried out for sensory and other consumer acceptance related important properties....