Genetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of rice grain

Author： Wang L.   Liu W.   Xu Y.   He Y.   Luo L.   Xing Y.   Xu C.   Zhang Qifa  

Publisher： Springer Publishing Company

ISSN： 0040-5752

Source： Theoretical and Applied Genetics, Vol.115, Iss.4, 2007-08, pp. : 463-476

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effects of Ageing on Selected Cooking Quality Parameters of Rice

By      

International Journal of Food Properties, Vol. 18, Iss. 4, 2015-04 ,pp. : 922-933

Taylor & Francis Ltd

Access to resources Recommend Favorite

Both additivity and epistasis control the genetic variation for fruit quality traits in tomato

By Causse Mathilde   Chaïb Jamila   Lecomte Laurent   Buret Michel   Hospital Frédéric  

Theoretical and Applied Genetics, Vol. 115, Iss. 3, 2007-08 ,pp. : 429-442

Springer Publishing Company

Access to resources Recommend Favorite

Genetic analysis of agronomic and quality traits in mustard ( Brassica juncea )

By Lionneton E.  

Theoretical and Applied Genetics, Vol. 109, Iss. 4, 2004-08 ,pp. : 792-799

Springer Publishing Company

Access to resources Recommend Favorite

A Twin Study of Genetic and Environmental Influences on Psychological Traits of Eating Disorders in a Japanese Female Sample

By Kamakura Toshimitsu   Ando Juko   Ono Yutaka   Maekawa Hiroko  

Twin Research, Vol. 6, Iss. 4, 2003-08 ,pp. : 292-296

Australian Academic Press

Access to resources Recommend Favorite

Characterizing patterns of genetic variation

By McCarthy J.J.  

Trends in Genetics, Vol. 17, Iss. 5, 2001-05 ,pp. : 249-249

Elsevier

Access to resources Recommend Favorite