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

Critical reviews in biotechnology - 1 Jan 2016

Phing Lau Wendy Chui, Latif Mohammad Abdul, Y Rafii Mohd, Ismail Mohd Razi, Puteh Adam

Abstract excerpt

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, inte...

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PMID: 24937109
DOI: 10.3109/07388551.2014.923987

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 4 Sept 2026. Prepared record publication-24937109-2026-09-04.2. Manifest publication-graph-cohort-2026-09-04.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 4 Sept 2026.

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