Melting the secrets of gelatinisation temperature in rice
Gelatinisation temperature (GT) is one of the key traits measured in programs for breeding rice (Oryza sativa L.). It is commonly estimated by the alkali spreading value (ASV), and less commonly by differential scanning calorimetry (DSC). Using a diverse set of germplasm, it was determined that DSC...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Commonwealth Scientific and Industrial Research Organisation
2010
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/166088 |
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