Claim · model-written summary
The discriminators correctly predicted all medium amylose rice.
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Verbatim
e0“correctly predicted 100% of medium‐ and high‐amylose 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 66.7% of low amylose rice.
- Method / resource Cross validation correctly classified 88.9% of grouped cases.