The researchers studied different types of rice grown in hilly and high altitude areas in Korea to see how the rice quality is affected by the type of rice and where it is grown. They found that the weight of the rice grains, the amount of amylose, and the texture of the cooked rice varied depending on the type of rice and the location where it was grown. Some types of rice had higher amylose content and were stickier when cooked, while others had lower amylose content and were firmer. The researchers also found differences in the appearance of the rice grains and how well they milled. Overall, the study showed that both the type of rice and where it is grown can affect the quality of the rice that is produced.