Grain Quality and Nutrition
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Copyright: © 2021 . This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
| Peer-reviewed Full Article 
Abstract
Advances in rice science have usually veered towards increasing food production to feed a growing population. Rice breeders are centered on exchange low yielding varieties with higher yielding ones-to turn out additional grain. However, these efforts typically fail to mix high yields with superior quality grains, departure farmers with a low-value product and customers with rice they notice unappealing to eat. Rice quality is primarily assessed supported physical properties like head rice recovery, chalkiness, grain size and form, and grain color, and premium quality traits like aroma have further price
