突变体的表观直链淀粉、粗脂肪和粗纤维的含量显著提高。

The crude lipid, crude fiber and apparent amylose contents in the mutant were enhanced significantly compared to those in the wild type.

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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。

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

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