The origin of the A/G SNP of SSIIa in rice and its relation to gelatinization temperature-Reference-Cited by-同舟云学术

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The origin of the A/G SNP of SSIIa in rice and its relation to gelatinization temperature

Published:2021-06-26 Issue: Volume: Page:
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chemistry

Author:

Song Jiling¹,Hu Yaqi²,Deng Guofu³,Dai Gaoxing³,Bao Jinsong²⁴^ORCID

Affiliation:

1. Department of Applied Bioscience College of Agriculture & Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China

2. Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China

3. Rice Research Institute Guangxi Academy of Agricultural Sciences Nanning 530007 China

4. Hainan Institute of Zhejiang University Yazhou District Sanya 572025 China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10463

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Molecular and genetic bases of rice cooking and eating quality: An updated review;Cereal Chemistry;2023-09-25

2. Combined Effects of BEIIb and SSIIa Alleles on Amylose Contents, Starch Fine Structures and Physicochemical Properties of Indica Rice;Foods;2022-12-26

3. Variation in starch physicochemical properties of rice with different genic allele combinations in two environments;Journal of Cereal Science;2022-11

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