Genes Affecting Eating and Processing Qualities
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Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-10-7461-5_21
Reference104 articles.
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3. Aoki N, Umemoto T, Okamoto K et al (2015) Mutants that have shorter amylopectin chains are promising materials for slow-hardening rice bread. J Cereal Sci 61:105–110
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5. Bao JS, Wu YR, Hu B et al (2002) QTL for rice grain quality based on a DH population derived from parents with similar apparent amylose content. Euphytica 128:317–324
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