Role of GBSS allelic diversity in rice grain quality
Amylose content is generally the most important factor determining rice eating and cooking quality. Commercial rice varieties are, in fact, placed into market classes based on having “zero” (0-7%), low (10-20), intermediate (20-25%), or high (>25%) apparent amylose. This study demonstrates that t...
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| Format: | Others |
| Language: | en_US |
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2010
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| Online Access: | http://hdl.handle.net/1969.1/ETD-TAMU-1159 http://hdl.handle.net/1969.1/ETD-TAMU-1159 |