Molecular markers associated with differences in bread-making quality in a cross between bread wheat cultivars with the same high Mr glutenins

Journal of Cereal Science

Volumn 27, Issue 3, 1998, Pages 217-227

  Manifesto, M M ^a   Feingold, S ^a   Hopp, H E ^a   Schlattert, A R ^a   Dubcoysky, J ^b  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Breadmaking quality; Gliadins; Low molecular weight glutenins; RFLP; SSR; Wheat

Indexed keywords

EID: 0001374931     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1006/S0733-5210(97)91000-6     Document Type: Article

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