Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality.
Seul-Gi ParkHyun-Su ParkMan-Kee BaekJong-Min JeongYoung-Chan ChoGun-Mi LeeChang-Min LeeJung-Pil SuhChoon-Song KimSuk-Man KimPublished in: Rice (New York, N.Y.) (2019)
In this paper we report a number of QTL associated with changes in glossiness of cooked rice, and these may have utility in the development of MAS in breeding programs with a specific focus on cooked grain quality.