Toward Understanding the Genetic and Molecular Bases of the Eating and Cooking Qualities of Rice

By J. Bao. 2012

102 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/03eb014c90e6f438f18f6e3ae5697c99afde2c55