The type of gene (Wxlv) in indica rice affects the properties of starch, which is important for rice quality. Indica rice with the Wxlv gene has higher amylose content but softer texture and lower starch viscosity. The structure of the starch in Wxlv rice is different, with less short chains and more intermediate chains, leading to lower crystallinity. The way starch develops in the grains also varies between rice lines. Overall, the Wxlv gene influences the quality and structure of starch in indica rice.