Effect of variation in amylose content and puroindoline composition on bread quality in a hard spring wheat population

Cereal Chemistry

Volumn 85, Issue 2, 2008, Pages 266-269

  Martin, J M ^a   Sherman, J D ^a   Lanning, S P ^a   Talbert, L E ^a   Giroux, M J ^a  

^a MONTANA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); HARDNESS; PLANTS (BOTANY); QUALITY CONTROL;

AMYLOSE CONTENT; BREAD QUALITY; GRAIN HARDNESS; KERNEL WEIGHT; PUROINDOLINES; RECOMBINANT INBRED LINES; SPRING WHEAT; SWELLING POWER; WHEAT CULTIVARS; WILD TYPES;

GENES;

TRITICUM AESTIVUM;

EID: 42349089791     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-2-0266     Document Type: Article

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