Journal of
Cereals and Oilseeds

  • Abbreviation: J. Cereals Oilseeds
  • Language: English
  • ISSN: 2141-6591
  • DOI: 10.5897/JCO
  • Start Year: 2010
  • Published Articles: 90

Full Length Research Paper

Evaluation of diallel crosses of maize at multilocation (Zea mays L.) for saline tolerance

Md. Motiar Rohman
  • Md. Motiar Rohman
  • Plant Breeding Division, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh.
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Mohammad Golam Hossain
  • Mohammad Golam Hossain
  • Plant Breeding Division, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh.
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Sumaiya Haque Omy
  • Sumaiya Haque Omy
  • Plant Breeding Division, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh.
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Nusrat Jahan Methela
  • Nusrat Jahan Methela
  • Department of Agriculture, Noakhali Science and Technology University, Bangladesh.
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Md. Rezwan Molla
  • Md. Rezwan Molla
  • Plant Genetic Resources Centre, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh.
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  •  Received: 25 July 2019
  •  Accepted: 26 August 2019
  •  Published: 30 September 2019

How to cite this article

APA /
Rohman, M., Hossain, M. G., Omy, S. H., Methela, N. J., & Molla, R. (2019). Evaluation of diallel crosses of maize at multilocation (Zea mays L.) for saline tolerance. Journal of Cereals and Oilseeds, 10(2), 29-42.
Chicago /
Md. Motiar Rohman, Mohammad Golam Hossain, Sumaiya Haque Omy, Nusrat Jahan Methela and Md. Rezwan Molla      . "Evaluation of diallel crosses of maize at multilocation (Zea mays L.) for saline tolerance." Journal of Cereals and Oilseeds 10, no. 2 (2019): 29-42.
MLA /
Md. Motiar Rohman, et al. "Evaluation of diallel crosses of maize at multilocation (Zea mays L.) for saline tolerance." Journal of Cereals and Oilseeds 10.2 (2019): 29-42.
DOI /
https://doi.org/10.5897/JCO2019.0201
URL /
https://academicjournals.org/journal/JCO/article-abstract/F71C47261942

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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