Different isoforms of starch-synthesizing enzymes controlling amylose and amylopectin content in rice (Oryza sativa L.)

► Genetic studies on amylose content (AC) and gelatinization temperature (GT). ► QTL analysis for identification of linked markers for AC and GT. ► Functional analysis of starch‐synthesizing genes/enzymes and their effect on grain and cooking quality. ► Still long way to go for implementing precision breeding for rice grain quality improvement.