Changes in Cooking and Nutrition Qualities of Grains at Different Positions in a Rice Panicle under Different Nitrogen Levels-Reference-Cited by-同舟云学术

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Changes in Cooking and Nutrition Qualities of Grains at Different Positions in a Rice Panicle under Different Nitrogen Levels

Published:2007-06 Issue:2 Volume:14 Page:141-148
ISSN:1672-6308
Container-title:Rice Science
language:en
Short-container-title:Rice Science

Author:

DONG Ming-hui,SANG Da-zhi,WANG Peng,WANG Xue-ming,YANG Jian-chang

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Biotechnology

Reference17 articles.

1. Grain quality improvement of rice in China;Mo;Sci Agric Sin,1993

2. Genetic studies on gel consistency of rice (Oryza sativa);Tang;Chinese J Rice Sci,1991

3. Effects of genotype × environment interaction on eating and cooking quality of indica rice;Bao;J Zhejiang Univ: Agric & Life Sci,2000

4. Effect of temperature during ripening on grain quality of rice;Resurreccion;Soil Sci Plant Nutr,1977

5. Factors affecting eating quality of rice. Translated by Ling T X;Taira;Agron Abroad: Rice,1986

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