Quality characteristics of semi‐glutinous <scp><i>japonica</i></scp> rice cultivated in the middle and lower reaches of the <scp>Yangtze River</scp> in <scp>China</scp>

Abstract

A SGJR line with low apparent amylose content does not indicate good taste. Physicochemical properties of starch and protein contributed to better appearance, higher stickiness and lower hardness and springiness of cooked SGJR. These findings provide empirical data to help breed better-tasting cultivars of japonica rice. © 2021 Society of Chemical Industry.