The researchers compared the eating quality of different types of japonica rice from different regions in China. They found that the rice from Northeast China had thicker starch layers and larger granules, resulting in harder but more elastic cooked rice. On the other hand, the rice from the Yangtze River Delta had thinner starch layers and smaller granules, leading to softer cooked rice. The better-tasting rice had lower protein content and higher amylopectin fa chains, which improved its texture and adhesiveness. Overall, the study suggests that these differences in starch and protein properties play a significant role in the eating quality of japonica rice.