Superior haplotypes towards development of low glycemic index rice with preferred grain and cooking quality
Increasing trends in the occurrence of diabetes underline the need to develop low glycemic index (GI) rice with preferred grain quality. In the current study, a diverse set of 3 K sub-panel of rice consisting of 150 accessions was evaluated for resistant starch and predicted glycemic index, includin...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Springer
2021
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/164275 |
Similar Items: Superior haplotypes towards development of low glycemic index rice with preferred grain and cooking quality
- Properties of Thai Cooked Rice and Noodles Differing in Glycemic Index in Noninsulin-Dependent Diabetics: Erratum
- Superior haplotypes of genes associated with higher grain yield under reproductive stage drought stress in rice
- Superior haplotypes towards the development of blast and bacterial blight-resistant rice
- Superior haplotypes of key drought-responsive genes reveal opportunities for the development of climate-resilient rice varieties
- Extruded Rice Noodles: Starch Digestibility and Glycemic Response of Healthy and Diabetic Subjects with Different Habitual Diets
- Validation of genes affecting rice mesocotyl length through candidate association analysis and identification of the superior haplotypes