Effects of Genetic Background and Environmental Conditions on Texture Properties in a Recombinant Inbred Population of an Inter-Subspecies Cross
Author:
Funder
The National Key R&D Program of China
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Soil Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1186/s12284-019-0286-x.pdf
Reference32 articles.
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3. Cheng FM, Zhong LJ, Wang F, Zhang GP (2005) Differences in cooking and eating properties between chalky and translucent parts in rice grains. Food Chem 90(1–2):39–46.
4. Fan M, Wang X, Sun J, Zhang Q, Xu Z, Xu Q (2017) Effect ofindicapedigree on eating and cooking quality in rice backcross inbred lines ofindicaandjaponicacrosses. Breed Sci 67(5):450–458.
5. Hasjim J, Lavau GC, Gidley MJ, Gilbert RG (2010) In vivo and in vitro starch digestion: are current in vitro techniques adequate? Biomacromolecules 11:3600–3608.
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