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Puji Lestari
"
Genes related to starch synthesis and the metabolism contribute to a variety of physicochemical properties that
determine the eating/cooking qualities of rice. Our previous study suggested that a set of molecular markers was able to
estimate the eating quality of japonica rice. The present study reports the genetic diversity of 22 japonica rice varieties
based on markers corresponding to starch synthesizing genes. The mean of the polymorphic information content (PIC:
0.135) value and the diversity index (0.171) indicated a ...
"
Indonesian Center for Agricultural Biotechnology and Genetic Resources Research and Development-IAARD, Bogor., 2016
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