Dissecting the genetic basis for the effect of rice chalkiness, amylose content, protein content, and rapid viscosity analyzer profile characteristics on the eating quality of cooked rice using the chromosome segment substitution line population across eight environments

Genome

Volumn 54, Issue 1, 2010, Pages 64-80

  Liu, Xiaolu ^a   Wan, Xiangyuan ^b,c   Ma, Xiaodong ^c   Wan, Jianmin ^a,b  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b National Engineering Research Center for Crop Molecular Design   (China)

^c NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

QTL cluster; QTL mapping; quality trait; rice; stability analysis

Indexed keywords

AMYLOSE; GLUTEN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; CHIMERA; CHROMOSOME MAP; COOKING; CROSS BREEDING; EATING; GENETIC MARKER; GENETICS; PHENOTYPE; PLANT GENOME; QUANTITATIVE TRAIT LOCUS; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; RICE; VISCOSITY;

AMYLOSE; CHIMERA; CHROMOSOME MAPPING; COOKING; CROSSES, GENETIC; EATING; GENETIC MARKERS; GENOME, PLANT; GLUTENS; ORYZA SATIVA; PHENOTYPE; PLANT PROTEINS; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; QUANTITATIVE TRAIT LOCI; VISCOSITY;

BORNA DISEASE VIRUS; ORYZA SATIVA;

EID: 78651383683     PISSN: 08312796     EISSN: None     Source Type: Journal    
DOI: 10.1139/G10-070     Document Type: Article

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