The Deterioration of Eating and Cooking Quality Caused by High Temperature During Grain Filling in Early-Season indica Rice Cultivars
Author:
Publisher
Wiley
Subject
Plant Science,Agronomy and Crop Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1439-037X.2005.00131.x/fullpdf
Reference27 articles.
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3. The effect of mutant genes at the r, rb, rug3, rug4, rug5 and lam loci on the granular structure and physicochemical properties of pea seed starch;Bogracheva;Carbohydr. Polym.,1999
4. A gel consistency test for eating quality of rice;Cagampang;J. Sci. Food Agric.,1973
5. Variation of rice quality traits under different climate conditions and its main affected factors;Cheng;Chin. J. Rice Sci.,2001
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