Grain quality variation and relationships with morpho-physiological traits in rice (Oryza sativa L.) genetic resources in Europe

Field Crops Research

Volumn 86, Issue 2-3, 2004, Pages 115-130

  Koutroubas, S D ^a   Mazzini, F ^b   Pons, B ^c   Ntanos, D A ^d  

^a DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

^b Ente Nazionale Risi   (Italy)

^c CIRAD   (France)

^d INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Cooking quality; Milling quality; Morpho physiological traits; Nutritional quality; Processing quality; Rice

Indexed keywords

CORRELATION METHODS; CULTIVATION; MILLING (MACHINING); PHYSIOLOGY; PROTEINS; QUALITY CONTROL;

GELATINIZATION; GRAIN QUALITY;

GRAIN (AGRICULTURAL PRODUCT);

BREEDING; GENETIC RESOURCE; MORPHOLOGY; PHYSIOLOGY;

EURASIA; EUROPE;

ORYZA SATIVA;

EID: 1542321009     PISSN: 03784290     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0378-4290(03)00117-5     Document Type: Article

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