Evaluation of Salt Tolerance, Cooking and Nutritional Qualities of Rice

ISBN-13: 9783330058095 / Angielski / Miękka / 2017 / 120 str.

Beakal Tadesse Girma; Hussein Mohammed Ali; Alemayehu Assefa Gebeyaneh

Opis

The book is about an experiment conducted for MSc. thesis regrading the salt tolerance of different rice genotypes at different (early seedling, vegetative and final) growth stage and their grain quality. In the result it was found that some of the genotypes are tolerant at the highest salinity level (12 ds/m)and also some of their grain qualities such as physical, physico chemical, nutritional and cooking qualities found good.

O autorze

Beakal Tadesse was born on February 06, 1989 in Addis Ababa, Ethiopia. He was graduated at Haramaya University in School of Plant Science in 2010. After that, he graduated in Master of Science in Plant Breeding in November 2015. Currently he is working as an Assistant Researcher at Ethiopian Institute of Agricultural Research in Cereal Breeding.