. 2020 Nov 11;15(11):e0242202. doi: 10.1371/journal.pone.0242202

Table 1. Physicochemical characteristics for the rice varieties.

Country	Sample	Size (L/B)^a	Chalkiness	Kett degrees (%)	Amylose content (%)	Cooking time (min)
Bolivia	Control 1	4.27 ± 0.04^a	0.42 ± 0.03^b	44.87 ± 0.45^c	32.50 ± 0.60^a	27.0 ± 1.0^a
	T2-10	3.66 ± 0.10^b	1.17 ± 0.15^a	50.13 ± 0.64^a	32.23 ± 0.42^a	26.3 ± 1.5^a
	T2-11	4.24 ± 0.05^a	0.43 ± 0.06^b	48.73 ± 0.15^b	33.10 ± 0.53^a	27.0 ± 1.0^a
Colombia	Control 2	2.25 ± 0.14^b	2.02 ± 0.18^a	46.50 ± 0.20^a	24.57 ± 0.97^b	26.7 ± 0.6^a
	021	2.76 ± 0.09^a	1.33 ± 0.06^b	46.23 ± 1.07^a	31.87 ± 1.05^a	27.0 ± 1.0^a
	035	2.97 ± 0.06^a	1.00 ± 0.40^b	46.03 ± 1.16^a	30.23 ± 0.93^a	26.0 ± 0.6^a

Values are presented as mean ± SD. Means with different superscript letters (a,b,c) in the same column by country are significantly different with Tukey’s test (p<0.05); n = 3 sample replicates.

^aL = length and B = breadth in mm.