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. 2019 Jun 17;18(1):119–128. doi: 10.1111/pbi.13177

Figure 6.

Figure 6

Comparison of eating and cooking quality‐related traits among CJ06, Q77 and TN1. Comparison of amylose content (a), gelatinization temperature (b), gel consistency (c) and ECQs index (d) among CJ06, Q77 and TN1 plants. Error bars indicate SD; **< 0.01 (Student's t test).