The researchers studied different types of rice to understand how the structure of starch affects its properties. They found that a rice variety with modified starch had higher amylose content and different molecular sizes compared to regular rice. The type of crystalline structure in the starch varied among the rice varieties. The researchers also discovered that the gelatinization temperature and resistance starch content were related to the amylose content and chain length in the starch. The size and structure of the starch granules also played a role in how quickly the starch was digested. This information can help breeders develop rice with specific starch properties and higher resistant starch content.