Toward Understanding the Genetic and Molecular Bases of the Eating and Cooking Qualities of Rice
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Title
Toward Understanding the Genetic and Molecular Bases of the Eating and Cooking Qualities of Rice
Authors
Keywords
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Journal
CEREAL FOODS WORLD
Volume 57, Issue 4, Pages 148-156
Publisher
Scientific Societies
Online
2012-08-01
DOI
10.1094/cfw-57-4-0148
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