Variations in Pasting Properties of High‐Quality Hybrid Rice and Their Relationships With Amylose and Protein Contents: A Pooled Analysis of 543 Observations
Numerous high‐quality hybrid rice varieties have been developed in China to satisfy the increasing demand for superior grain quality. To determine variations in four key pasting properties—peak viscosity, breakdown viscosity, setback viscosity, and pasting temperature—and evaluate their relationships with amylose...