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DR. Lixin Duan received his Ph.D.in Key Laboratory of Plant Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing , China. His current research interests include the Plant ,Plant Sceince, Rice Production, Rice Research.
The cooking and eating qualities of rice are some of the problems facing by rice producers and consumers around the world. In this study we investigated the cooking and eating qualities of Basmati 385 and Hua Jing Xian 74. Both are rice cultivars with different phenotypic traits. The results show that Basmati 385 increased by an average of 102.14%... Read More»
Research Article: J Rice Res 2016, 5:2:180
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