Interaction between genetic regions responsible for the starch properties in non-glutinous rice varieties in Hokkaido, Japan
Author:
Affiliation:
1. Institute of Crop Science, National Agricultural and Food Research Organization
Publisher
Japanese Society of Breeding
Link
https://www.jstage.jst.go.jp/article/jsbbs/74/2/74_23087/_pdf
Reference32 articles.
1. Ando, I., H. Sato, N. Aoki, Y. Suzuki, H. Hirabayashi, M. Kuroki, H. Shimizu, T. Ando and Y. Takeuchi (2010) Genetic analysis of the low-amylose characteristics of rice cultivars Oborozuki and Hokkai-PL9. Breed Sci 60: 187–194.
2. Ashida-Yoshida, K., H. Yasuda, T. Ikegaya and R. Kaji (2020) New method for evaluating texture of cooked rice using RVA canister and comparison with sensory evaluation. Breed Res 22: 159–166 (in Japanese).
3. Chuba, M., H. Sakurada, K. Yuki, T. Sano, R. Chuba, K. Sato, N. Yokoo, T. Honma, S. Sato, H. Miyano et al. (2006) Breeding of a new rice cultivar with low amylose content, ‘Yukinomai’ (Yamagata 84). Issues in Yamagata Prefecture Agricultural Research 38: 1–23 (in Japanese).
4. Hanashiro, I., J. Abe and S. Hizukuri (1996) A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography. Carbohydr Res 283: 151–159.
5. Hirano, H. and Y. Sano (1998) Enhancement of Wx gene expression and the accumulation of amylose in response to cool temperatures during seed development in rice. Plant Cell Physiol 39: 807–812.
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