Dataset: cooked_rice.dat Source: B. Zhu, B. Li, X.D. Zheng, B.L. Xu, S. Liang, X. Kuang, and M.H. Ma (2010). "Study on Predictive Models Relating Physiochemical Properties to Texture of Cooked Rice and the Application in Rice Blends," Journal of Texture Studies, Vol. 41, pp. 101-124 Description: 9 Physiochemical properties (predictors) and 7 textural measures (responses) for 30 rice cultivars Physiochemical Properties: Moisture Content (MC) Amylose Content (AC) Protein Content (Pro) Water Absorption Ratio (WAR) Swelling Ratio (SR) pH Solids Content (SC) Blue Value (BV) Transparency (T) Textural Measures: Hardness (HRD) Adhesiveness (ADH) Springiness (SPR) Cohesiveness (COH) Gumminess (GUM) Chewiness (CHW) Resilience (RES) Variables/Columns Cultivar 1-20 MC 21-28 AC 29-36 Pro 37-44 WAR 45-52 SR 53-60 pH 61-68 SC 69-76 BV 77-84 T 85-92 HRD 93-100 ADH 101-108 SPR 109-116 COH 117-124 GUM 125-132 CHW 133-140 RES 141-148