Claim · model-written summary
Cross validation correctly classified 88.9% of grouped cases.
- Taxon
- Rice
Oryza sativat0 - Outcome
- cross‐validated grouped cases correctly classifiede0
- Value
- 88.9%e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“88.9% of cross‐validated grouped cases correctly classified”
t0“Rice”
Title
Classification of Rice Amylose Content by Discriminant Analysis of Physicochemical Properties
Prisana Suwannaporn; Sawidtree Pitiphunpong; Sirirat Champangern Starch - Stärke 2007. doi:10.1002/star.200600565
Other claims from this paper (7)
- Association Rice protein content did not correlate with amylose content.
- Association Protein content played a major role in cooked rice texture.
- Method / resource Pasting attributes discriminated amylose groups.
- Method / resource Texture did not discriminate amylose groups.
- Method / resource Peak viscosity and trough were best discriminators with eigenvalue 32.9.
- Method / resource The discriminators correctly predicted all medium amylose rice.
- Method / resource The discriminators correctly predicted 66.7% of low amylose rice.