Marker-assisted breeding for improving the cooking and eating quality of rice
MD Asante, FO Amoako-Andoh, VSE Traore… - Quality Breeding in Field …, 2019 - Springer
Cooking and eating quality of rice is determined by fragrance and starch physicochemical
properties, comprising of apparent amylose content (AAC), gelatinization temperature (GT) …
properties, comprising of apparent amylose content (AAC), gelatinization temperature (GT) …
[PDF][PDF] Marker-Assisted Breeding for Improving the Cooking and Eating Quality of Rice
MD Asante, FO Amoako-Andoh, VSE Traore… - researchgate.net
Rice is the most important food crop in the world. It is a major source of calories for over a
half of the world's population. Unlike other cereals, rice is mainly eaten as whole grain, thus …
half of the world's population. Unlike other cereals, rice is mainly eaten as whole grain, thus …
Marker-Assisted Breeding for Improving the Cooking and Eating Quality of Rice
MD Asante, FO Amoako-Andoh, VSE Traore… - Springer
Rice is the most important food crop in the world. It is a major source of calories for over a
half of the world's population. Unlike other cereals, rice is mainly eaten as whole grain, thus …
half of the world's population. Unlike other cereals, rice is mainly eaten as whole grain, thus …