Toward Understanding the Genetic and Molecular Bases of the Eating and Cooking Qualities of Rice

CEREAL FOODS WORLD

AACC INTERNATIONAL

1. Program for New Century Excellent Talents in University [NCET-08-0484]
2. National High Technology Development Project of China [2006AAI0Z193]
3. Zhejiang Provincial Natural Science Foundation of China [R3080016]
4. Natural Science Foundation of China [30300227, 30771327]