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Article

Genetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of rice grain.

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 Aug 2007

Wang L Q, Liu W J, Xu Y, He Y Q, Luo L J, Xing Y Z, Xu C G, Zhang Qifa

Abstract excerpt

A recombinant inbred line population derived from a cross between Zhenshan 97 and Delong 208 was used to analyze the genetic basis of the cooking and eating quality of rice as reflected by 17 traits (or parameters). These traits include amylose content (AC), gel consistency (GC), alkali spreading value (ASV), cooked rice elongation (CRE), and 13 parameters from the viscosity profile. All the traits, except peak...

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Identifiers

PMID: 17593343
DOI: 10.1007/s00122-007-0580-7

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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