The identification of cooked grain elongation trait in rice using molecular markers

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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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Bibliographic Details
Main Author:	Nguyen, Thanh Binh
Format:	Dissertation (University of Nottingham only)
Language:	English
Published:	2016
Online Access:	https://eprints.nottingham.ac.uk/30578/

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