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The difference in the starch properties related to eating and cooking quality among six indica-japonica rice hybrids

Published Online: 2021-11-10

Published Print: 2021-12

Authors

Zhang, Xincheng

Kuang, Liuhui

Zhao, Huifang

Ni, Shengjing

Zhang, Guoping
Funding

Funding for this research was provided by:

Collaborative Innovation Center for Modern Science and Technology and Industrial Development of Jiangxi Traditional Medicine (JCIC-MCP)

China Postdoctoral Science Foundation ((2018M642447)
License Information

Text and Data Mining valid from 2021-11-10

Version of Record valid from 2021-11-10
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Article History

Received: 18 September 2020

Revised: 15 February 2021

Accepted: 1 November 2021

First Online: 10 November 2021

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