COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE by Reza Widyasaputra, Elvira Syamsir, Slamet Budijanto

Subjects: “…black rice, color, grain, hardness, parboiled…”
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GENETIC POLYMORPHISM OF LOCI DETERMINING BREAD MAKING QUALITY IN UKRAINIAN WHEAT VARIETIES by S. V. Chebotar, E. M. Blagodarova, E. A. Kurakina, I. V. Semenyuk, A. M. Polishchuk, N. A. Kozub, I. A. Sozinov, A. N. Khokhlov, A. I. Ribalka, Yu. M. Sivolap

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Dissection of the genetic loci for grain hardness and variation of the key genes in common wheat (Triticum aestivum L.) by Jinna Hou, Pengge Sun, Pei Yan, Shenghui Geng, Wenxu Li, Maomao Qin, Ziju Dai, Baoming Tian, Zhengqing Wu, Zhengfu Zhou, Changwen Li, Zhensheng Lei

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Phenotypic diversity of bread wheat lines with introgressions from the diploid cereal Aegilops speltoides for technological properties of grain and f lour by L. V. Shchukina, I. F. Lapochkina, T. A. Pshenichnikova

Subjects: “…soft grain and endosperm grain hardness…”
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