Good cooking quality with Intermediate amylose content, gelatinization temperature and soft gel consistency Resistant to blast, brown spot and moderately resistant to GLH, WBPH, Sheath rot , sheath blight and RTD
Good cooking quality with Intermediate amylose content, gelatinization temperature and soft gel consistency
Resistant to blast, brown spot and moderately resistant to GLH, WBPH, Sheath rot , sheath blight and RTD