Advances to improve the eating and cooking qualities of rice by marker-assisted breeding

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...

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Bibliographic Details
Main Authors: Chui, Wendy Phing Lau, Abdul Latif, Mohammad, Yusop, Mohd Rafii, Ismail, Mohd Razi, Puteh, Adam
Format: Article
Language:English
Published: Informa Healthcare 2016
Online Access:http://psasir.upm.edu.my/id/eprint/36338/
http://psasir.upm.edu.my/id/eprint/36338/1/Advances%20to%20improve%20the%20eating%20and%20cooking%20qualities%20of%20rice%20by%20marker-assisted%20breeding.pdf

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