Temperature during the grain filling stage is the critical environmental factor affecting rice quality and starch physicochemical properties. Two soft japonica rice varieties were used to investigate starch morphological structure, gelatinization, and pasting properties, as well as the overall sensory quality of cooked rice under different ripening dynamic temperatures.

中文翻译：

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结实期动态低温对软粳稻淀粉形态结构，理化特性和食用品质的影响

籽粒灌浆期的温度是影响稻米品质和淀粉理化特性的关键环境因素。使用两个软粳稻品种研究了在不同成熟动态温度下米的淀粉形态结构，糊化和糊化特性以及整体感官品质。