From: Favorable alleles mining for gelatinization temperature, gel consistency and amylose content in Oryza sativa by association mapping
Subpopulation
1
2
3
4
5
0.5307
0.5605
0.5200
0.5414
0.3796
0.3906
0.4876
0.6049
0.4130
0.2766
0.4254
0.6268
0.4305
0.3456
0.3100
0.5328
0.4356
0.3901
0.4236
0.4228