Toward understanding the genetic and molecular bases of the eating and cooking qualities of rice

Cereal Foods World

Volumn 57, Issue 4, 2012, Pages 148-156

  Bao, J S ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84865521860     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-57-4-0148     Document Type: Conference Paper

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