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. 2016 Jun 1;67(14):4285–4296. doi: 10.1093/jxb/erw209

Fig. 7.

Fig. 7.

The physicochemical qualities and appearance of mature seeds from transgenic and wild-type rice. A Total starch content in rice flours (g/100g dry rice flour). B Percentage of apparent amylose content (AAC) in rice flours (g/100g dry rice flour). C Gel consistency (GC, mm) of rice flours. D Appearance of brown rice. E, F RVA spectra of rice flours (E) and starches (F). The error bars refer to SDs of three biological replicates. The different letters indicate statistical significance among transgenic plants and wild type at P < 0.05.