Yield of Whole, Polished Whole Grains and Degree of Whiteness of Rice for Japanese Cuisine Obtained in Flood Irrigation System
M. M. A. Pereira, O. J. Smiderle, A. C. C. Cordeiro, R. D. Medeiros & L. T. Souza · Journal of Experimental Agriculture International · 2020
New rice cultivars with grains for Japanese cuisine have been launched in order to add value to irrigated rice production systems in the country. The objective was to evaluate the yield of polished and whole grains of cultivar BRS 358, at harvest and at six months of storage grow...
Open access
Research Article
10.9734/jeai/2020/v42i730550