The document compares the physical and chemical properties of Vietnamese and Japanese rice varieties. It analyzes 15 Vietnamese rice cultivars and 5 Japanese rice varieties using various measurement methods to determine properties like moisture content, amylose content, protein content, cooking quality, pasting properties, and color. The results show differences between the rice types from each country in these properties and qualities. For example, glutinous rice has higher lipid content and is whiter than non-glutinous rice. The document concludes that the measurements reveal how rice varieties can differ between the two countries in their physicochemical characteristics.

1. Comparison of Vietnamese and Japanese rice Valeria Antonova, TL 1

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