AC	Amylose content
ANOVA	Analysis of variance
BDV	Breakdown viscosity
cP	Centipoise
CSV	Consistency viscosity
FV	Final viscosity
GC	Gel consistency
GT	Gelatinization temperature
HV	Hot viscosity
MS	Mean Square
PaT	Pasting temperature
PC	Protein content
PeT	Peak time
PV	Peak viscosity
RVA	Rapid Visco-analyzer
SBV	Setback viscosity
TV	Taste value
2-AP	2-acetyl-1-pyrroline