The study of the amylose content of a number of southern rice varieties was undertaken as part of a more extensive investigation of quality control in rice products. These analyses have revealed a consistent variation of amylose content with grain type, the longer grain varieties having the higher amylose content. Possibly, this difference in starch composition is responsible for the known differences in cooking quality. Studies on samples of different seeding dates have so far revealed no significant differences in amylose content attributable to date of planting.

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