Mapping quantitative trait loci (QTL) associated with cooking quality in rice (Oryza sativa L.)

Australian Journal of Crop Science

Volumn 6, Issue 5, 2012, Pages 808-814

  Sabouri, Atefeh ^a,b   Rabiei, Babak ^a   Toorchi, Mahmoud ^b   Aharizad, Saeed ^b   Moumeni, Ali ^c  

^a UNIVERSITY OF GUILAN   (Iran)

^b UNIVERSITY OF TABRIZ   (Iran)

^c RICE RESEARCH INSTITUTE OF IRAN   (Iran)

Author keywords

Alk; Amylose content (AC); Gel consistency (GC); Gelatinisation temperature (GT); QTL; SSR; wx

Indexed keywords

ORYZA SATIVA;

EID: 84867186778     PISSN: 18352693     EISSN: 18352707     Source Type: Journal    
DOI: None     Document Type: Article

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