| MRY | Milled rice yield |
| HRY | Head rice yield |
| PGWC | Percentage of grain with chalkiness |
| CP | Crude protein |
| CF | Crude fat |
| FAV | Fatty acid value |
| AC | Amylose content |
| GC | Gel consistency |
| ASV | Alkali spreading value |
| PV | Peak viscosity |
| TV | Trough viscosity |
| BD | Breakdown |
| FV | Final viscosity |
| SB | Setback |
| GT | Gelatinization temperature |
| HD | Hardness |
| AD | Adhesiveness |
| CO | Cohesiveness |
| SP | Springiness |
| GU | Gumminess |
| CH | Chewiness |
| Fa | Fa fraction (DP 6–12) |
| Fb1 | Fb1 fraction (DP 13–24) |
| Fb2 | Fb2 fraction (DP 25–36) |
| Fb3 | Fb3 fraction (DP ≥ 37) |
| ACL | Average chain length |
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