Variation in cooking and eating quality traits in Japanese rice germplasm accessions

The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of ri...

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Publié dans:	Breeding science. - 1998. - 66(2016), 2 vom: 27. März, Seite 309-18
Auteur principal:	Hori, Kiyosumi (Auteur)
Autres auteurs:	Suzuki, Keitaro, Iijima, Ken, Ebana, Kaworu
Format:	Article en ligne
Langue:	English
Publié:	2016
Accès à la collection:	Breeding science
Sujets:	Journal Article Oryza sativa L. eating quality natural variation temperate japonica rice accessions