Functional analysis of starch-synthesis genes in determining rice eating and cooking qualities

Molecular Breeding

Volumn 18, Issue 4, 2006, Pages 277-290

  He, Ying ^a   Han, Yuepeng ^a,c   Jiang, Lu ^a   Xu, Chenwu ^a   Lu, Jufei ^a   Xu, Mingliang ^b  

^a YANGZHOU UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c Lixiahe Region in Jiangsu   (China)

Author keywords

Apparent amylose content (AAC); Gel consistency (GC); Gelatinization temperature (GT); Gene tagged marker; Quantitative trait loci (QTL); Rice; Starch synthesis genes

Indexed keywords

CYCLODEXTRINS; GELATION; LINEAR REGRESSION; QUALITY CONTROL; STARCH;

AMYLOSE CONTENT; APPARENT AMYLOSE CONTENT; GEL CONSISTENCIES; GEL CONSISTENCY; GELATINIZATION TEMPERATURE; GENE-TAGGED MARKER; QUANTITATIVE TRAIT LOCUS; RICE; STARCH SYNTHESIS; STARCH-SYNTHESIS GENE;

GENES;

EID: 33750525047     PISSN: 13803743     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11032-006-5505-7     Document Type: Article

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