Changes in the rice grain quality of different high-quality rice varieties released in southern China from 2007 to 2017-Reference-Cited by-同舟云学术

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Changes in the rice grain quality of different high-quality rice varieties released in southern China from 2007 to 2017

Published:2019-05 Issue: Volume:87 Page:111-116
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Zeng Yanhua,Tan Xueming,Zeng Yongjun,Xie Xiaobing,Pan Xiaohua,Shi Qinghua,Zhang Jun

Funder

National Key Research and Development Program of China

Key Research and Development Program of Jiangxi Province

Jiangxi Collaborative Innovation Center for Modern Agriculture Scientific Research

Jiangxi Department of Water Resources for Science and Technology Support Program

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Analysis of the genetic behavior of some starch properties in indica rice (Oryza sativa L.): thermal properties, gel texture, swelling volume;Bao;Theor. Appl. Genet.,2002

2. Rice grain protein composition influences instrumental measures of rice cooking and eating quality;Balindong;J. Cereal Sci.,2018

3. Effects of open-field warming during grain-filling stage on grain quality of two japonica rice cultivars in lower reaches of Yangtze river delta;Dou;J. Cereal Sci.,2018

4. Dynamics of decadal changes in the distribution of double-cropping rice cultivation in China;Duan;Chin. Sci. Bull.,2013

5. Comparisons of plant type, grain yield, and quality of different japonica rice cultivars in Huanghe-Huaihe river area;Du;Acta Argron. Sin.,2007

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