Combined Effects of Different Alleles of FLO2, Wx and SSIIa on the Cooking and Eating Quality of Rice
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DOI: 10.3390/plants11172249
Abstract: The improvement of the cooking and eating quality (CEQ) of rice is one of the major objectives of current rice-breeding programs. A few major genes such as Waxy (Wx) and starch synthase IIa (SSIIa) have… read more here.
Keywords: different alleles; eating quality; rice; cooking eating ... See more keywords