Fig. 3From: Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasmBoxplots of the three clusters of rice samples for rheometry parameters: G’max, tan (δ) at G’max, G’trough, Slope 1 (G’), Slope 2 (G’), Slope 3 (G”), Slope 4 (G”)Back to article page