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BioMed Research International
Volume 2018, Article ID 1653721, 18 pages
https://doi.org/10.1155/2018/1653721
Review Article

Relationship between High Temperature and Formation of Chalkiness and Their Effects on Quality of Rice

1State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 310006, China
2Bangladesh Institute of Nuclear Agriculture, BAU Campus, Mymensingh 2202, Bangladesh
3Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
4School of Agriculture Science and Biotechnology, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia
5Laboratory of Science and Technology, Institute of Plantation Studies, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
6Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia

Correspondence should be addressed to M. R. Ismail; ym.ude.mpu@izar

Received 9 November 2017; Accepted 24 January 2018; Published 1 April 2018

Academic Editor: Rituraj Purohit

Copyright © 2018 A. Y. M. Nevame et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

A. Y. M. Nevame, R. M. Emon, M. A. Malek, et al., “Relationship between High Temperature and Formation of Chalkiness and Their Effects on Quality of Rice,” BioMed Research International, vol. 2018, Article ID 1653721, 18 pages, 2018. https://doi.org/10.1155/2018/1653721.