Comprehensive quality profiling and multivariate analysis of rice (Oryza sativa L.) cultivars: integrating physical, cooking, nutritional, and micronutrient characteristics for enhanced varietal selection.

The effects were examined across four major categories: grain physical characteristics, cooking and processing properties, nutritional components, and mineral and vitamin content. In respect to the grain physical characteristics (Table 2 A), the genotypic effects were highly significant ( p < 0.001) for all physical traits, with notably high mean squares for milling (21.46) and brown rice (18.99).

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