Marker-Assisted Breeding for Improving the Cooking and Eating Quality of Rice
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-04609-5_2
Reference94 articles.
1. Ahn SN, Bollich CN, Tanksley SD (1992) RFLP tagging of a gene for aroma in rice. Theor Appl Genet 84:825–828. https://doi.org/10.1007/BF00227391
2. Aluko G, Martinez C, Tohme J et al (2004) QTL mapping of grain quality traits from the interspecific cross Oryza sativa X O. glaberrima. Theor Appl Genet 109:630–639. https://doi.org/10.1007/s00122-004-1668-y
3. Amarawathi Y, Singh R, Singh AK et al (2008) Mapping of quantitative trait loci for basmati quality traits in rice (Oryza sativa L.). Mol Breed 21:49–65. https://doi.org/10.1007/s11032-007-9108-8
4. Asante MD (2012) Genetic analysis of grain quality traits in rice. Univeristy of Ghana, Accra
5. Asante MD, Kovach MJ, Huang L et al (2010) The genetic origin of fragrance in NERICA1. Mol Breed 26:419–424. https://doi.org/10.1007/s11032-009-9382-8
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1. Success Stories in MAS;Genetic Mapping and Marker Assisted Selection;2020
2. Development of temperate basmati rice: a multi-year study on performance and adaptation under high altitude conditions of Northern Himalayas;The Journal of Agricultural Science;2019-10
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