Effects of variations in starch synthase on starch properties and eating quality of rice

Plant Production Science

Volumn 11, Issue 4, 2008, Pages 472-480

  Umemoto, Takayuki ^a,b   Horibata, Tetsuya ^c   Aoki, Noriaki ^a   Hiratsuka, Mayu ^b   Yano, Masahiro ^d   Inouchi, Naoyoshi ^c  

^a NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

^b UNIVERSITY OF TSUKUBA   (Japan)

^c FUKUYAMA UNIVERSITY   (Japan)

^d NATIONAL INSTITUTE OF AGROBIOLOGICAL SCIENCES   (Japan)

Author keywords

Amylopectin; Amylose; Cooked rice quality; Near isogenic line; Rice (Oryza sativa L.); Starch properties; Starch synthase

Indexed keywords

JAPONICA; ORYZA SATIVA;

EID: 52149124605     PISSN: 1343943X     EISSN: 13491008     Source Type: Journal    
DOI: 10.1626/pps.11.472     Document Type: Article

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