The apparent amylose content (AAC) is one of the important p arameters to affect the cooking and processing characteristics.The chemical mea surement of rice AAC is very expensive and time consuming.

• 大米的直链淀粉含量是影响大米蒸煮和加工特性的最重要因素之一，常被用作蒸煮米质构特性评价指标。