Abstract
Twentieth-century human beings, with all their tremendous advances, are still struggling to provide food due to the growing population. The quality of rice grains plays an important role in consumer satisfaction. After the grain yield, improving the grain appearance, cooking quality, aroma, and taste of rice are other important goals of rice breeding. In this chapter, the traits related to grain quality in rice are discussed physiologically and molecularly, and the works performed in this regard are reviewed.
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