Table 10. Correlation coefficients between starch pasting viscosity and starch content of rice (2011).

Items	PKV	HPV	CPV	SBV	BDV	PaT
Amylose	−0.228	0.899**	0.928**	0.846**	−0.817**	0.747**
Amylopectin	−0.362	−0.409	−0.126	0.027	−0.010	0.008
Total starch	−0.443	−0.049	0.238	0.356	−0.328	0.299

PKV, peak viscosity; HPV, hold viscosity; CPV, final viscosity; SBV, setback; BDV, breakdown; and PaT, pasting temperature.

^**significant at 0.01 level.