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- Synthetic Analysis Method Used in Early Indica Hybrid Rice Breeding 早籼杂交稻新组合选育的综合分析方法
- Breeding and ultilization of high quality, high-yielding and multiresistant new combination of middle-maturity early indica hybrid rice Jinyou253 优质、高产、多抗早籼中熟杂交稻新组合金优253的选育及应用
- Early indica hybrid rice 早籼杂交稻
- The new late-season Indica hybrid rice Tian-feng-you 134 was derived from Tianfeng A group and restorer line R134. 摘要天丰优134是用天丰A与恢复系R134配组而成的杂交晚稻新组合。该组合具有米质优、产量高、抗倒伏和易制种等特点。
- early cropping indica hybrid rice 杂交早籼稻
- The effect of chalkiness on eating, cooking and nutritional quality was investigated with Gangyou 527(indica hybrid rice) and Zhaiyeqing 8(conventional indica rice) as materials. 摘要以冈优527（杂交籼稻）和窄叶青8号（常规籼稻）为材料，研究垩白对稻米蒸煮食味品质及营养品质的影响。
- Redundant nitrogen-applying level would result in lower nitrogen content, root wound flow and amount of nitrogen-uptaking at late growth stage of indica hybrid rice. 杂交稻施氮量过多，生育后期植株含氮量、根系伤流强度下降，吸氮量降低；
- EFFECT OF SUBSTITUTION OF EARLY INDICA HYBRID BROWN RICE FOR MAIZE ON THE GROWTH PERFORMANCE OF BROILER 早杂籼稻糙米代替玉米日粮对肉鸡增重效果的研究
- Teyou Hang 1, a New Indica Hybrid Rice Combination 杂交籼稻新组合特优航1号
- Indica hybrid rice ( O. sativa L) 水稻
- late season Indica hybrid rice Liang-you 277 晚籼杂两优277
- two-line early-season Indica hybrid rice 两系杂交早籼稻
- two-line late-season Indica hybrid rice 两系杂交晚籼
- middle-season indica hybrid rice 杂交中籼水稻
- indica hybrid rice( O. sativa L. ) 杂交水稻
- Dormancy indexes of hulled and dehulled seeds were investigated by using 109 F1 hybrids and their 19 cytoplasmic male sterile (CMS) lines and 9 restorer lines in indica hybrid rice. 摘要利用19个核质互作型不育系和9个恢复系，配制了109个杂交组合。
- Wandao 103, a New Two-line Medium Indica Hybrid Rice Combination 两系杂交中籼新组合皖稻103
- Yuyou 10, a Fine Quality Indica Hybrid Rice Combination 优质杂交籼稻新组合渝优10号
- Effective factors and improvement of head rice rate in Indica hybrid rice 籼型杂交稻整精米率的作用因子及改良研究
- This paper focused on early Indica rice to study the eating quality and physical property of rice noodle fermented by lactic acid bacteria. 以早籼稻为原料,利用乳酸菌发酵,探讨纯种微生物发酵对米粉的口感和物性的影响。
