Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value
Author(s): LIU Jia, WANG Yan, XIONG Dan, DING Chun-bang, LI Tian
Pages: 197-206
Year: 2015 Issue: 4
Journal: Rice Science
Keyword: cooking quality; essential amino acid; low light; nutritional value; protein; rapid visco-analyzer value; rice;
Pages: 197-206
Year: 2015 Issue: 4
Journal: Rice Science
Keyword: cooking quality; essential amino acid; low light; nutritional value; protein; rapid visco-analyzer value; rice;
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