All rice varieties contain two types of starch known as amylopectin and amylose. These starches dictate the texture of rice, with amylose being the long, firm compound associated with the light ...

ALORA is thrilled to announce the groundbreaking success of its heat-tolerance trait, marking a transformative milestone in ...

Left: Control rice struggling in 44.8°C (112.6°F) heat. Right: ALORA's heat tolerant rice thriving under the same extreme conditions. ALORA ...