Table 4.

Pearson correlation coefficients between different milled rice characteristics

	TGW	L*	a*	b*	L/B	ash	Protein	AAC	PV	BV	FV	SV	GSS	Coh.	Gum.
L*	0.426*
a*	–	−0.757**
b*	–	−0.491*	0.585**
L/B	–	–	–	–
Ash	–	–	–	–	−0.511*
Protein	−0.441*	−0.591**	–	–	–	–
Amylose	–	0.764**	−0.597**	−0.719**	–	–	−0.421*
PV	0.554**	–	–	–	–	–	–
BV	–	−0.567**	0.553**	0.484*	–	–	–	−0.672**	0.737**
FV	–	0.735**	−0.697**	–	−0.497*	–	–	0.749**	–	−0.478*
SV	–	0.600**	−0.725**	−0.417*	−0.419*	0.479*	–	–	–	−0.656**	–
L/B	0.492*	–	–	–	–	–	–	–	–	–	–	–
GSS	–	0.425*	–	−0.416*	–	–	–	0.449*	–	–	–	–
Coh.	0.514*	0.705**	−0.503*	–	–	–	−0.654**	0.486*	–	–	0.551**	–	0.450*
Gum.	0.538**	0.538**	−0.515*	–	–	–	−0.401*	0.525**	–	–	0.538*	–	–	0.453*
Hard.	0.449*	0.423*	−0.453*	–	–	–	–	0.460*	–	–	0.451*	–	–	–	0.973**

*Indicates p < 0.05, **Indicates p < 0.005