Effects of soluble starch synthase genes on eating and cooking quality in semi waxy japonica rice with Wx mp

Effects of soluble starch synthase genes on eating and cooking quality in semi waxy japonica rice with Wx mp

Abstract The purpose of this study is to reveal the genetic mechanism of the variation of amylose content among different semi waxy or glutinous japonica rice in the background of Wx mp gene. Sixty-four semi waxy lines derived from the hybrid progenies of Wujing 13 and Milky Princess (Kantou 194) wi...

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Bibliographic Details
Main Authors: Shu Yao, Yadong Zhang, Yanqing Liu, Chunfang Zhao, Lihui Zhou, Tao Chen, Qing Yong Zhao, Balakrishna Pillay, Cailin Wang
Format: Article
Language:English
Published: BMC 2020-09-01
Series:Food Production, Processing and Nutrition
Subjects:
Soluble starch synthase genes
Amylose content
Gel consistency
Gelatinization temperature
RVA profiles characteristics
Genetic effects
Online Access:http://link.springer.com/article/10.1186/s43014-020-00036-8

Internet

http://link.springer.com/article/10.1186/s43014-020-00036-8

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