Cooking and eating characteristics of some newly identified inter sub-specific (indica/japonica) rice hybrids

ScienceAsia

Volumn 35, Issue 4, 2009, Pages 320-325

  Hossain, Md Sarowar ^a   Singh, Ashok Kumar ^b   Zaman, Fasih Uz ^b  

^a SHER E BANGLA AGRICULTURAL UNIVERSITY   (Bangladesh)

^b INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

Amylose content; Gelatinization temperature; Quality characters

Indexed keywords

EID: 76549109427     PISSN: 15131874     EISSN: None     Source Type: Journal    
DOI: 10.2306/scienceasia1513-1874.2009.35.320     Document Type: Article

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