Evaluation of Salt Tolerance, Cooking and Nutritional Qualities of Rice

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.