DOCSLIB.ORG
Explore
Sign Up
Log In
Upload
Search
Home
» Tags
» Japonica rice
Japonica rice
Global Rice Market Projections Distinguishing Japonica and Indica Rice
Progress and Prospect of Breeding Utilization of Green Revolution Gene SD1 in Rice
Evaluation of Japonica Rice (Oryza Sativa L.) Varieties and Their Improvement in Terms of Stability, Yield and Cooking Quality by Pure-Line Selection in Thailand
Etymology
Could Japonica Rice Be an Alternative Variety for Increased Global Food Security and Climate Change Mitigation?
Development and Utilization of Resistant Starch in Cooked Rice Grains and Breads Michaael Reed Iowa State University
Degruyter Revac Revac-2021-0137 272..292 ++
New Data on the Domestication of the Two Subspecies Indica and Japonica of the Asian Cultivated Rice (Oryza Sativa) During the D
Sensory Profile of Rice-Based Snack
Temperate Rice in Korea. In
Reading 20-2 Rice: the Natural History of Rice
Rice Riceexport Ice Rsuperfino ARBORIO
Brown Planthopper: Threat to Rice Production in Asia; Proceedings
Textural Properties and Structures of Starches from Indica and Japonica Rice with Similar Amylose Content
Comparison of the Grain Quality and Starch Physicochemical Properties
Survey of Recent Innovations in Aromatic Rice
ORYZA SATIVA (RICE) English Text Only Text English
Studies to Identify Genes for Fragrance in Rice (Oryza Sativa L.) Through Gene Specific Primers
Top View
China - Peoples Republic Of
Formation Characteristics of Endosperm Structures in Different Rice Genotypes
Advances in Quality Breeding of Rice (Oryza Sativa L.) JPP 2017; SP1: 560-564
Evaluation of for Yield, Yield Component Traits and Quality Parameters of Rice (Oryza Sativa L.)
Genome Wide Association Studies for Japonica Rice Resistance to Blast in Feld and Controlled Conditions
Nanopore Sequence-Based Genome Assembly of the Basmati Rice
Genetic Analysis of Starch Paste Viscosity Parameters in Glutinous Rice (Oryza Sativa L.)
Comparison of Short-Grain Rice Cultivars Grown in Japan and the United States Michiyo Nishiwaki
Genetic Analysis of Basmati and Non-Basmati Pakistani Rice (Oryza Sativa L.) Cultivars Using Microsatellite Markers
Quality-Equivalent and Cost-Adjusted Measurement of International Competitiveness in Japanese Rice Markets
Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing
Temperate Japonica Rice (Oryza Sativa L.) Breeding: History, Present and Future Challenges Karla I
Yield Potential Trends of Tropical Rice Since the Release of IR8 and the Challenge of Increasing Rice Yield Potential
Koshihikari: a Premium Short-Grain Rice Cultivar – Its Expansion and Breeding in Japan Asako Kobayashi1, Kiyosumi Hori2, Toshio Yamamoto2* and Masahiro Yano2
Effects of Temperature Frequency Trends on Projected Japonica Rice (Oryza Sativa L.) Yield and Dry Matter Distribution with Elevated Carbon Dioxide
The Flowering Response of the Rice Plant to Photoperiod: a Review of the Literature
Book of Abstracts Arroz.Pdf
Characterization of Myanmar Paw San Hmwe Accessions Using Functional Genetic Markers
Evaluating Rice Germplasm for Iron and Zinc Concentration in Brown Rice and Seed Dimensions
Relation Between Amylose Content and Grain Quality Characters Among
A Glycaemic Index Compendium of Non-Western Foods
Aromatic Rices
Handbool<. on Rice Policy for Asia
Reviewing Indica and Japonica Rice Market Developments
Comparison of Vietnamese and Japanese Rice Cultivars in Terms of Physicochemical Properties
Alice G. Laborte.Pdf
14-564-568-SHEEL YADAV.Pmd
Genetic Mapping for Grain Quality and Yield-Attributed Traits in Basmati Rice Using SSR-Based Genetic Map
Genetic Tolerance to Low Temperatures in Irrigated Rice1
Grading and Classification of Rice Grain Using PNN Technique in Digital Image Processing Rajlakshmi Ghatkamble Research Scholar Under the Guidance of Dr
Exploring the Evolutionary History of Cultivated Rice
Nutritional and Functional Properties of Coloured Rice Varieties of South India: a Review Rathna Priya T
Rice Rice Cooking Times in a Heavy-Bottomed Pot, Soak 1 Cup Rice in 1 Cup Water for 20 Minutes to an Hour
Comparative Leaf and Root Transcriptomic Analysis of Two Rice