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. 2024 Aug 5;17:47. doi: 10.1186/s12284-024-00725-9

Fig. 1.

Fig. 1

Qualitative characteristic of rice grains. Grain milling quality—brown rice recovery (BRR), milled rice recovery (MRR) and head rice recovery (HRR). Grain appearance quality—grain size (GS), grain chalkiness (GC), grain transparency (GT). Grain eating and cooking quality—amylose content (AC), gel consistency (GC), gelatinization temperature (GT), and viscosity (VC). Grain nutritional quality—starch (ST), protein (PT), lipids (LP), vitamins (VT), minerals (MN) and phytochemicals (PYT), respectively