Published June 1, 1979
| Version v1
Journal article
Open
Cooking Characteristics of Selected IR424 Lines
Authors/Creators
Description
This article 'Cooking Characteristics of Selected IR424 Lines' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based cropping systems. This publication will report what scientists are doing to increase the production of rice in as much as this crop feeds the most densely populated and land scarce nations in the world.