Morphological and physiological properties of hybrid rice seeds with top-gray chalkiness
Author:
Affiliation:
1. Hunan Agricultural University, China; Hunan University of Humanities, Science and Technology, China
2. Hunan University of Humanities, Science and Technology, China
3. Hunan Ava Seeds Co., Ltd., China
4. Hunan Agricultural University, China
Publisher
FapUNIFESP (SciELO)
Subject
General Agricultural and Biological Sciences,Materials Science (miscellaneous)
Link
http://www.scielo.br/pdf/brag/v80/0006-8705-brag-80-e0121.pdf
Reference37 articles.
1. Morphological, Physical, and Chemical Properties of Grain and Flour from Chalky Rice Mutants;Ashida K;Cereal Chemistry,2009
2. Rapid method for determination of protein content in cereals and oilseeds: validation, measurement uncertainty and comparison with the Kjeldahl method;Beljkaš B;Accreditation and Quality Assurance,2010
3. Crop nutrition studies on grain fillin and chalkiness in rice;Bridgemohan P;Journal of Plant Breedin. and Crop Science,2014
4. Protein Chromatography: Methods in Molecular Biology (Method and Protocols);Campion E. M,2011
5. Differences in cookin and eating properties between chalk. and translucent parts in rice grains;Cheng F. M;Food Chemistry,2005
Cited by 1 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. Metagenomic Sequencing to Analyze Composition and Function of Top-Gray Chalky Grain Microorganisms from Hybrid Rice Seeds;Plants;2023-06-18
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