Petri Dishes (IMAGE) American Society of Agronomy Caption Researchers measure the gelatinization temperature (the temperature at which the rice's starch will begin to cook) as part of routine grain quality tests for high-protein rice lines. Credit Ida Wenefrida Usage Restrictions Please use with story only. License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.