Rice grain quality: a comparison of local varieties with new varieties under study in Ghana

By E. Adu-Kwarteng, W. Ellis, I. Oduro, J. Manful. 2003

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Physiochemical properties, proximate composition, and cooking qualities of locally grown and imported rice varieties marketed in Penang, Malaysia. (2013, background): “Amylose content can play a significant role in determining the overall cooking, eating and pasting properties of a rice variety (Adu-Kwarteng et al., 2003, Asghar et al., 2012).”
Organic Manure Coupled with Inorganic Fertilizer: An Approach for the Sustainable Production of Rice by Improving Soil Properties and Nitrogen Use Efficiency (2019, background): “In addition, protein content (PC) in the grain affects the amount of water absorbed during cooking, which determines the texture of the rice [79].”
Evaluation of physical properties of rice cultivars grown in the temperate region of India. (2013, background): “have the importance in food industry by improving the consumer acceptability profitability of the particular rice cultivar (Kwarteng et al., 2003).”
Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin (2011, background): “International Food Research Journal 18: 715-721 a particular rice sample attracts a competitive price on the market (Gayin et al., 2009; Adu-Kwarten et al., 2003, Khush et al., 1979; Indudhara and Bhattacharya, 1982).”