Gelatinization temperature of rice explained by polymorphisms in starch synthase
نویسندگان
چکیده
منابع مشابه
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 starch GT. Sequence analysis of the eight exons of SSIIa identified significant polymorphism in onl...
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ژورنال
عنوان ژورنال: Plant Biotechnology Journal
سال: 2006
ISSN: 1467-7644,1467-7652
DOI: 10.1111/j.1467-7652.2005.00162.x