Figure 6.
Physicochemical qualities of flours made from mature seeds of the GWD1‐related rice materials and the corresponding WT controls. (a, b) Apparent amylose content (AAC), (c, d) gel consistency (GC), (e, f) gelatinization and (g, h) Rapid Visco Analyzer (RVA) spectra of the three pOsl2::GWD1 transgenic lines and the two gwd1 knock‐out mutant lines respectively. Error bars represent the SDs