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Stickiness and hardness of the cooked rice of the mutant lines as measured by a sensory evaluation test. Each sample was evaluated by 24‐trained panellists under two conditions, in which cooked rice was cooled for 10 m (warm) or 2 h (cooled) at room temperature. For hardness, lower scores are harder texture. Asterisks denote significant differences from Nipponbare (Student's t test, *P < 0.05, **P < 0.01, ***P < 0.001).
