Gelatinization temperature is a widely used index to evaluate the cooking duration and the texture of boiled rice (Lanning et al., 2012). Its value is strongly influenced by the physico-chemical properties of starch, but also by climatic factors (Siebenmorgen et al., 2013), such as air temperature during the ripening period of rice.

The available approaches to calculate this output variable are:

• Lanning model (2012)
• Shen-Cappelli model (2015)

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