Fig. 6From: Improving Agricultural Traits While Maintaining High Resistant Starch Content in RiceRS contents of rice processed using different methods. a–d RS contents of raw rice flour (a), gelatinized rice flour (b), un-mashed cooked rice (c), and mashed cooked rice (d). Data represent mean ± standard error (SE; n = 3). Different lowercase letters indicate significant differences among rice genotypes (P < 0.05; Tukey–Kramer method)Back to article page