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

Theoretical and Applied Genetics

Volumn 115, Issue 4, 2007, Pages 463-476

  Wang, L Q ^a   Liu, W J ^a   Xu, Y ^b   He, Y Q ^a   Luo, L J ^c   Xing, Y Z ^a   Xu, C G ^a   Zhang, Qifa ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b INTERNATIONAL MAIZE AND WHEAT IMPROVEMENT CENTER CIMMYT   (Mexico)

^c SHANGHAI AGROBIOLOGICAL GENE CENTER   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CROPS; GELS; PARAMETER ESTIMATION; VISCOSITY;

COOKING; GELATINIZATION; PEAK PASTE VISCOSITY (PKV);

GENETIC ENGINEERING;

PLANT DNA;

ARTICLE; CHROMOSOME MAP; COOKING; FOOD; GENETIC POLYMORPHISM; GENETICS; HISTOLOGY; PHENOTYPE; PHYSIOLOGY; PLANT CHROMOSOME; QUANTITATIVE TRAIT LOCUS; RICE; VARIABLE NUMBER OF TANDEM REPEAT; VISCOSITY;

CHROMOSOME MAPPING; CHROMOSOMES, PLANT; COOKERY; DNA, PLANT; FOOD; MINISATELLITE REPEATS; ORYZA SATIVA; PHENOTYPE; POLYMORPHISM, GENETIC; QUANTITATIVE TRAIT LOCI; VISCOSITY;

EID: 34547736972     PISSN: 00405752     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00122-007-0580-7     Document Type: Article

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