Breeding for rice grain quality is receiving more and more attentions lately. Rice with intermediate amylose content that cook moist and tender and retain a soft texture upon cooling is generally preferred in most of rice-growing areas, although consumers' preferences vary greatly due to the regional differences in eating habits. Obvious advances in improvement of rice eating quality have been achieved in China. Currently, there are two major problems due to a lack of breakthroughs in breeding techniques. M...
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