Basmati rice: a review

By P. Bhattacharjee, R. Singhal, P. R. Kulkarni. 2002

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Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand (2015, background): “Almost 95% of the rice production is recorded in Asian countries (Bhattacharjee et al., 2002).”
Marker assisted backcross breeding to improve cooking quality traits in Myanmar rice cultivar Manawthukha (2009, background): “Fragrance is mainly controlled by a major gene, but it is easily influenced by environmental conditions such as soil type, cultural practices, temperature during the grain filling stage, storage conditions and storage time (Bhattacharjee et al., 2002; Wongpornchai et al., 2004; Yoshihashi et al., 20”