Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.

表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。

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The results indicated that most of the Indica hybrids had high amylose content (AC), hard gel consistency (GC), intermediate gelatinization temperature (GT), and medium grain elongation (GE);

结果表明，我国多数杂交水稻的直链淀粉含量较高，胶稠度硬，糊化温度和籽粒伸长率中等；

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The results indicated that most of the Indica hybrids had high amylose content (AC), hard gel consistency (GC), intermediate gelatinization temperature (GT), and medium grain elongation (GE);

结果表明，我国多数杂交水稻的直链淀粉含量较高，胶稠度硬，糊化温度和籽粒伸长率中等；

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