Genetic mapping of the qGCR6 locus affecting glossiness of cooked rice
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DOI: 10.1007/s10681-017-1904-6
Abstract: A japonica variety, Koshihikari, is known to have favorable eating quality. Two rice backcross inbred lines (BILs) developed from Koshihikari exhibited significantly different glossiness of cooked rice (GCR), an eating quality trait measured using the… read more here.
Keywords: qgcr6 locus; genetic mapping; cooked rice; glossiness cooked ... See more keywords