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Variation in cooking and eating quality traits in Japanese rice germplasm accessions
The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of ri...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Japanese Society of Breeding
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4785008/ https://www.ncbi.nlm.nih.gov/pubmed/27162502 http://dx.doi.org/10.1270/jsbbs.66.309 |