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Puji Lestari, author
Genes related to starch synthesis and the metabolism contribute to a variety of physicochemical properties that
determine the eating/cooking qualities of rice. Our previous study suggested that a set of molecular markers was able to
estimate the eating quality of japonica rice. The present study reports the genetic diversity of 22 japonica...
Indonesian Center for Agricultural Biotechnology and Genetic Resources Research and Development-IAARD, Bogor., 2016
J-Pdf
Artikel Jurnal Universitas Indonesia Library
