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Breeding of new rice cultivar ‘Tohoku 194’ with ‘Sasanishiki’-type good eating quality of cooked rice

Cooked rice of ‘Sasanishiki’ is soft and not as sticky as those of Japanese leading cultivars ‘Koshihikari’ and ‘Hitomebore’. As a method for efficient selection of a breeding line having a good eating quality like that of ‘Sasanishiki’, the use of physical properties of cooked rice and cooking qual...

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Detalles Bibliográficos
Autores principales: Nagano, Kuniaki, Sasaki, Kunihiko, Endo, Takashi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japanese Society of Breeding 2013
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3688386/
https://www.ncbi.nlm.nih.gov/pubmed/23853519
http://dx.doi.org/10.1270/jsbbs.63.233