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Genetic diversity of amylose content and RVA pasting parameters in 20 rice accessions grown in Hainan, China.

Food chemistry - 15 Oct 2014

Tong Chuan, Chen Yaling, Tang Fufu, Xu Feifei, Huang Yan, Chen Hao, Bao Jinsong

Abstract excerpt

Starch physicochemical properties determine the eating and cooking quality of rice. The genetic diversity in the apparent amylose content (AAC) and pasting viscosity parameters of 20 geographically diverse rice accessions were investigated. It was found that AAC and pasting viscosities differed widely among different accessions, but each accession performed relatively stably across two environments. Analysis of...

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PMID: 24837946
DOI: 10.1016/j.foodchem.2014.04.011

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

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