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Rice
Fig. 5 | Rice

Fig. 5

From: Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm

Fig. 5

Box plots comparing the three clusters based on 13 texture attributes evaluated by sensory panelists based on a 150-mm scale. The sensory attributes [13] evaluated were: cohesiveness (COH), cohesiveness of mass (COH_MASS), hardness (HRD), initial starchy coating (ISC), moisture absorption (MOIST_ABS), residual loose particles (RLP), roughness (ROUGH), slickness (SLICK), springiness (SPR), stickiness between grains (STK_GRAINS), stickiness to the lips (STK_LIPS), toothpack (TPK), uniformity of bite (UOB)

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