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S. H. Kwon(權臣漢),J. H. Oh(吳正行),K. R. Kim(金侊來),S. W. Lee(李承雨) 한국육종학회 1975 한국육종학회지 Vol.7 No.2
By means of textural measurement of cooked rice, 26 lines were selected from the progenies of irradiated Tong-il on the basis of their physical properties. Variety Tong-il showed significant differences from the local variety Pung-kwang in various physical properties, such as hardness, cohesiveness, elasticity, gumminess and chewiness. These results suggest that scores of physical properties were a possible index for evaluation of palatability of cooked rice.