Genetic factors responsible for eating and cooking qualities of rice grains in a recombinant inbred population of an inter-subspecific cross

The eating and cooking qualities of rice grains are the major determinants of consumer preference and, consequently, the economic value of a specific rice variety. These two qualities are largely determined by the physicochemical properties of the starch, i.e. the starch composition, of the rice gra...

Descripción completa

Detalles Bibliográficos
Autores principales: Hsu, Yu-Chia, Tseng, Meng-Chun, Wu, Yong-Pei, Lin, Meng-Ying, Wei, Fu-Jin, Hwu, Kae-Kang, Hsing, Yue-Ie, Lin, Yann-Rong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Netherlands 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4092229/
https://www.ncbi.nlm.nih.gov/pubmed/25076839
http://dx.doi.org/10.1007/s11032-014-0065-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4092229/
https://www.ncbi.nlm.nih.gov/pubmed/25076839
http://dx.doi.org/10.1007/s11032-014-0065-8

Ejemplares similares