Effects of allelic variation of HMW-GS and LMW-GS on mixograph properties and Chinese noodle and steamed bread qualities in a set of Aroona near-isogenic wheat lines

Journal of Cereal Science

Volumn 57, Issue 1, 2013, Pages 146-152

  Jin, Hui ^a   Zhang, Yan ^a   Li, Genying ^b   Mu, Peiyuan ^c   Fan, Zheru ^d   Xia, Xianchun ^a   He, Zhonghu ^a,e  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b SHANDONG PEANUT RESEARCH INSTITUTE   (China)

^c Xinjiang Academy of Agricultural Reclamation Sciences   (China)

^d INSTITUTE OF MICROBIOLOGY   (China)

^e CIMMYT China Office   (China)

Author keywords

Bread wheat; Milling properties; Northern style Chinese steamed bread; Raw white Chinese noodle

Indexed keywords

TRITICUM AESTIVUM;

EID: 84871767424     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.10.011     Document Type: Article

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