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Relationship Between Variation in Activities of Key Enzymes Related to Starch Synthesis During Grain Filling Period and Quality of Eating and Cooking in Rice
japonica rice grain filling starch synthesis enzymes cooking quality eating quality
2009/1/7
Four japonica rice varieties with significant differences in quality of eating and cooking were used in the experiment. The varieties showed differences in amylose and amylopectin contents at differen...
Identification of QTLs for Cooking and Eating Quality of Rice Grain
rice quality quantitative trait locus molecular marker chromosome segment substitution lines
2009/1/7
The BIL (backcross inbred line) population derived from the cross between Koshihikari (good eating and cooking quality, japonica) and Kasalath (poor quality, indica) was used to analyze the QTLs for a...