Variation in cooking and eating quality traits in Japanese rice germplasm accessions-Reference-Cited by-同舟云学术

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

Published:2016 Issue:2 Volume:66 Page:309-318
ISSN:1344-7610
Container-title:Breeding Science
language:en
Short-container-title:Breed. Sci.

Author:

Hori Kiyosumi¹,Suzuki Keitaro²,Iijima Ken¹,Ebana Kaworu¹

Affiliation:

1. National Institute of Agrobiological Sciences

2. NARO Institute of Crop Science

Publisher

Japanese Society of Breeding

Subject

Plant Science,Genetics,Agronomy and Crop Science

Link

https://www.jstage.jst.go.jp/article/jsbbs/66/2/66_309/_pdf

Reference55 articles.

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3. Ando, I., H. Sato, N. Aoki, Y. Suzuki, H. Hirabayashi, M. Kuroki, H. Shimizu, T. Ando and Y. Takeuchi (2010) Genetic analysis of the low-amylose characteristics of rice cultivars Oborozuki and Hokkai-PL9. Breed. Sci. 60: 187–194.

4. Bergman, C.J., K.R. Bhattacharya and K. Ohtsubo (2004) Rice end-use quality analysis. In: Champagne, E.T. (ed.) Rice: Chemistry and Technology, 3rd edn., AACCI, MN, USA, pp. 415–472.

5. Biselli, C., D. Cavalluzzo, R. Perrini, A. Gianinetti, P. Bagnaresi, S. Urso, G. Orasen, F. Desiderio, E. Lupotto, L. Cattivelli et al. (2014) Improvement of marker-based predictability of Apparent Amylose Content in japonica rice through GBSSI allele mining. Rice 7: 1.

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