Dissecting the genetic basis for the effect of rice chalkiness, amylose content, protein content, and rapid viscosity analyzer profile characteristics on the eating quality of cooked rice using the chromosome segment substitution line population across eight environments

Liu, Xiaolu ; Wan, Xiangyuan ; Ma, Xiaodong ; Wan, Jianmin Gulick, Patrick

Genome, 2011-01, Vol.54 (1), p.64-80 [Periódico revisado por pares]

Canada: NRC Research Press

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