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Selection on the basis of colour of grain and its effect on the fat and protein contents in rice


, : Selection on the basis of colour of grain and its effect on the fat and protein contents in rice. Agric, Pakist., 3: 28-29

Selective breeding of the paddy varieties KE-216, Assamia and Gopalbhog showed that dark variations in the colour of the kernel were a genetic characteristic and that depth of colour was accompanied by increased fat and protein content.

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