COOKING QUALITY CHARACTERISTICS OF HYBRID RICE
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Abstract
Grains produced on hybrids and parents were analysed for amylose content, gelatinization temperature, aroma and kernel elongation. To achieve uniformity in the texture of cooked rice and cooking time for hybrids, parents must have intermediate AC and GT with minimum intra-population variation. Both the parents must have optimum level of-aroma and kernel elongation after cooking.
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How to Cite
BONG, B. B., & SINGH, V. P. (1993). COOKING QUALITY CHARACTERISTICS OF HYBRID RICE. INDIAN JOURNAL OF GENETICS AND PLANT BREEDING, 53(01), 8–13. https://doi.org/.
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Research Article
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