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Ngugi M Piero | OMICS International
ISSN: 2329-9002

Journal of Phylogenetics & Evolutionary Biology
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Ngugi M Piero


Genetic Diversity Studies on Selected Rice (Oryza sativa L) Populations Based on Aroma and Cooked Kernel Elongation

Rice (Oryza sativa L.) is the main staple food for more than half of the world’s population. Improving cooking and eating quality of rice is one of the important objectives of many plant breeding programs. Aroma and cooked kernel elongation are two critical parameters that determine the market value, cooking and eating qualities of rice. The ... Read More»

Wambua F Kioko, Mawia A Musyoki, Ngugi M Piero, Karau G Muriira, Nyamai D Wavinya, Lagat Rose, Mather Felix and Ngari Ngithi

Research Article: J Phylogenetics Evol Biol 3: 158

DOI: 10.4172/2329-9002.1000158

Abstract Peer-reviewed Full Article Peer-reviewed Article PDF