AAC	Apparent amylose content
ADH	Adhesiveness
BD	Breakdown
CEQ	Cooking and eating quality
COH	Cohesiveness
CPV	Cold paste viscosity
DSC	Different scanning calorimetry
GBSS	Granule bound starch synthase
GC	Gel consistency
GUM	Gumminess
HD	Hardness
HPV	Hot paste viscosity
PT	Pasting temperature
PV	Peak viscosity
RVA	Rapid visco analyzer
RVU	Rapid visco unit
SB	Setback
SNP	Single nucleotide polymorphism
Tc	Conclusion temperature
To	Onset temperature
Tp	Peak temperature
ΔHg	Enthalpy of gelatinization