Mapping quantitative trait loci underlying the cooking and eating quality of rice using a DH population

@article{Tian2004MappingQT,
  title={Mapping quantitative trait loci underlying the cooking and eating quality of rice using a DH population},
  author={Rui Tian and Gong-Hao Jiang and L. Shen and Ling-Qiang Wang and Yuqing He},
  journal={Molecular Breeding},
  year={2004},
  volume={15},
  pages={117-124}
}
The cooking and eating quality of rice has attracted more attention recently. In a comprehensive effort to unravel its genetic basis, we conducted a genome-wide analysis of six traits representing the cooking and eating quality of rice grain, namely, amylose content (AC), gel consistency (GC), gelatinization temperature (GT), water absorption (WA), cooked rice elongation (CRE) and volume expansion (VE) using a DH population derived from the anther culture of an F1 hybrid between WYJ 2 (japonica… CONTINUE READING
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