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Genetic Diversity Studies on Selected Rice (Oryza sativa L) Populations Based on Aroma and Cooked Kernel Elongation
(OMICS International, 2015)
Rice (Oryza sativa L.) is the main staple food for more than half of the world’s population. Improving cooking and eating quality of rice is one of the important objectives of many plant breeding programs. Aroma and cooked ...
Genetic Diversity Studies on Selected Rice (Oryza sativa L.) Genotypes based on Gel Consistency and Alkali Digestion
(OMICS International, 2016)
Knowledge of rice genetic diversity is necessary to ascertain the germplasm conservation and the development of improved rice genotypes with good quality traits through various breeding programs. The aim of this study was ...