Comprehensive evaluation of high temperature tolerance of six rice varieties during grain-filling period based on key starch physicochemical indexes

Author:

Yao Dongping,Wu Jun,Luo Qiuhong,Shen Hong,Zhuang Wen,Xiao Gui,Li Jianwu,Li Yingge,Deng Qiyun,Lei Dongyang,Bai BinORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa L.);Chun;Journal of Agronomy and Crop Science,2015

4. Physicochemical and genetic analysis of an endemic rice variety, Njavara (Oryza sativa L.), in comparison to two popular south Indian cultivars, Jyothi (PTB 39) and IR 64;Deepa;Journal of Agricultural and Food Chemistry,2009

5. Influence of temperature and solar radiation on grain yield and quality in irrigated rice system;Deng;European Journal of Agronomy,2015

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