Claim · model-written summary
Neda had higher grain amylose and protein contents than Tarrom.
- Taxon
- Rice (Oryza sativa L.)
Oryza sativat0 - Material
- Nedae0
- Outcome
- grain amylose and protein contentse0
- Direction
- highere0
- Comparator
- Tarrome0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“grain amylose and protein contents of Neda were higher than Tarrom”
t0“Rice (Oryza sativa L.)”
Title
Response of Rice (Oryza sativa L.) Cooking Quality Properties to Nitrogen and Potassium Application
M.A. Bahmaniar; G.A. Ranjbar Pakistan Journal of Biological Sciences 2007. doi:10.3923/pjbs.2007.1880.1884
Other claims from this paper (9)
- Intervention effect Nitrogen application increased rice kernel gel consistency.
- Intervention effect Nitrogen application decreased rice kernel amylose content.
- Intervention effect Nitrogen application did not significantly affect gelatinization temperature or grain protein content.
- Intervention effect Potassium application increased rice gel consistency and grain protein content.
- Intervention effect Potassium application did not significantly affect gelatinization temperature or kernel amylose content.
- Observation Tarrom had higher gel consistency and gelatinization temperature than Neda.
- Intervention effect Combined nitrogen and potassium application had no significant effect on gel consistency, gelatinization temperature, or grain protein content.
- Intervention effect Neda had maximum amylose content without either fertilizer.
- Intervention effect Tarrom had maximum amylose content with potassium and no nitrogen.