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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...
Field and pot experiments were conducted using indica rice varieties with differential chalkiness. There were significant differences in root activity among the varieties. The percentages of chalky gr...
Three japonica rice varieties with different cooking and eating quality were grown at high temperature in the greenhouse and natural field. Effects of temperature at the grain filling stage on these v...
Dynamic changes of starch, amylose, sucrose contents and the activities of starch synthesis enzymes under shading treatments after flowering were studied using two rice varieties IR72 (indica) and Nip...

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