Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice.

Front Nutr · 2021 · PMC8793496 · PMID 35096925

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an overall trendno p-value reported

The accessions with a high taste quality show an overall trend toward low protein content, low amylose content, high peak viscosity, low pasting temperature, low hardness, high stickiness, and high adhesiveness ( 36 ).

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