Advances to improve the eating and cooking qualities of rice by marker-assisted breeding
The eating and cooking qualities of rice are heavily emphasized in breeding programs because they determine market values and they are the appealing attributes sought by consumers. Conventional breeding has developed traditional varieties with improved eating and cooking qualities. Recently, intensi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Informa Healthcare
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/36338/1/Advances%20to%20improve%20the%20eating%20and%20cooking%20qualities%20of%20rice%20by%20marker-assisted%20breeding.pdf |