Genetic Analysis of Amylographic Viscosity Measurements of Milled Rice by Means of Diallel Graph
Other Title
白米澱粉糊黏度測定值之全互交遺傳圖析
Journal
中華農業研究
Journal Volume
45
Journal Issue
4
Pages
319-335
Date Issued
1996-12-01
Date
1996-12-01
Author(s)
Yih-Chuan Kuo
Bill D. Webb
James W. Stansel
郭益全
偉伯比爾
史譚索詹姆士
Abstract
Amylographic viscosity measurements, a physical property of milled rice flour, are important eating and processing quality parameters of rice and are characteristics of the endosperm. A genetic study on amylographic viscosity measurements of milled rice flour by means of diallel graph was conducted.白米澱粉糊黏度測定值是稻米食用與加工品質非常重要之介量，屬胚乳性狀。本研究利用全互交遺傳圖析進行白米澱粉糊黏度測定值之遺傳分析。
Subjects
Amylographic viscosity measurements
Endosperm characteristics
Diallel graph
Genetic nature
澱粉糊黏度測定值
胚乳性狀
全互交遺傳圖析
遺傳特質
Publisher
農業試驗所
Type
journal article
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