The effect of chalkiness on eating, cooking and nutritional quality was investigated with Gangyou 527(indica hybrid rice) and Zhaiyeqing 8(conventional indica rice) as materials.

• 摘要以冈优527（杂交籼稻）和窄叶青8号（常规籼稻）为材料，研究垩白对稻米蒸煮食味品质及营养品质的影响。