Gelatinization temperature of rice explained by polymorphisms in starch synthase
The cooking quality of rice is associated with the starch gelatinization temperature (GT). Rice genotypes with low GT have probably been selected for their cooking quality by humans during domestication. We now report polymorphisms in starch synthase IIa (SSIIa) that explain the variation in rice st...
| Main Authors: | , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2006
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/166694 |
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