Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties
Crossref DOI link: https://doi.org/10.1371/journal.pone.0168483
Published Online: 2016-12-19
Update policy: https://doi.org/10.1371/journal.pone.corrections_policy
Pang, Yunlong
Ali, Jauhar
Wang, Xiaoqian
Franje, Neil Johann
Revilleza, Jastin Edrian
Xu, Jianlong
Li, Zhikang
Funding for this research was provided by:
Bill and Melinda Gates Foundation (OPP1130530-1)
Version of Record valid from 2016-12-19
