Rice eating and cooking quality are important quality properties and amylose and protein content is important factors which affected the cooking and eating quality. Amylose and protein content is related closely with yield character and the change of amylose and protein content will inevitably lead to the change in other traits.
The process of rice grain filling was consistent with the biosynthesis and accumulation of amylose and protein. During grain filling, the activity of key enzymes involve...
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