The three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63

@article{Tan1999TheTI,
  title={The three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63},
  author={Yee Fan Tan and Jian Xin Li and Shang Bin Yu and Yong Zhong Xing and Chen Guang Xu and Qifa Zhang},
  journal={Theoretical and Applied Genetics},
  year={1999},
  volume={99},
  pages={642-648}
}
The cooking and eating quality of the rice grain is one of the most serious problems in many rice-producing areas of the world. In this study, we conducted a molecular marker-based genetic analysis of three traits, amylose content (AC), gel consistency (GC) and gelatinization temperature (GT), that are the most important constituents of the cooking and eating quality of rice grains. The materials used in the analysis included F2 seeds, an F2:3 population, and an F9 recombinant inbred-line… CONTINUE READING
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