The identification of cooked grain elongation trait in rice using molecular markers
Cooked grain elongation (CGE) is a very important trait for determining the quality of cooking and eating in rice. The present study was carried out to evaluate the efficacy of molecular markers and integration of conventional method with these markers for the detection of CGE trait in different ric...
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| Format: | Dissertation (University of Nottingham only) |
| Language: | English |
| Published: |
2016
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| Online Access: | https://eprints.nottingham.ac.uk/30578/ |