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Effects of water stress on the texture of cooked rice and the grain quality of transgenic rice plants carrying antisense Wx gene during grain filling



Effects of water stress on the texture of cooked rice and the grain quality of transgenic rice plants carrying antisense Wx gene during grain filling



Acta Agronomica Sinica 32(4): 475-478



A study was conducted to investigate the effects of water stress (soil water potential) on the texture of cooked rice and grain quality of rice with the same genetic background. Three transgenic lines (CA1, CA2 and CA3) carrying antisense Wx gene and the wild type Wuyunjing 7 were grown in pots and subjected to water stress from flowering to filling stages.

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Accession: 013054626

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