A single nucleotide polymorphism in the Waxy gene explains a significant component of gel consistency

Theoretical and Applied Genetics

Volumn 123, Issue 4, 2011, Pages 519-525

  Tran, N A ^a,b,c   Daygon, V D ^a   Resurreccion, A P ^a   Cuevas, R P ^a   Corpuz, H M ^a,c,d   Fitzgerald, M A ^a  

^a INTERNATIONAL RICE RESEARCH INSTITUTE   (Philippines)

^b CuuLong Delta Rice Research Institute   (Viet Nam)

^c UNIVERSITY OF THE PHILIPPINES LOS BAÑOS   (Philippines)

^d PHILIPPINE RICE RESEARCH INSTITUTE   (Philippines)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOSE CONTENT; COOKING QUALITY; GEL CONSISTENCIES; HIGH AMYLOSE; RICE CULTIVARS; SEQUENCE VARIATIONS; SINGLE NUCLEOTIDE POLYMORPHISMS; STRUCTURAL DIFFERENCES; STRUCTURAL INVESTIGATION;

GENES; HARDNESS; LEACHING;

GELS;

AMYLOPECTIN; AMYLOSE; STARCH SYNTHASE; VEGETABLE PROTEIN; WAXY PROTEIN, PLANT;

ALLELE; ARTICLE; CHEMISTRY; CROSS BREEDING; EXON; GENE EXPRESSION REGULATION; GENETICS; GENOTYPE; METABOLISM; PLANT GENE; RICE; SINGLE NUCLEOTIDE POLYMORPHISM;

ALLELES; AMYLOPECTIN; AMYLOSE; CROSSES, GENETIC; EXONS; GENE EXPRESSION REGULATION, PLANT; GENES, PLANT; GENOTYPE; ORYZA SATIVA; PLANT PROTEINS; POLYMORPHISM, SINGLE NUCLEOTIDE; STARCH SYNTHASE;

EID: 79961166587     PISSN: 00405752     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00122-011-1604-x     Document Type: Article

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