Genetic control of grain protein, dough rheology traits and loaf traits in a bread wheat population grown in three environments

Journal of Cereal Science

Volumn 64, Issue , 2015, Pages 147-152

  Maphosa, Lancelot ^a   Langridge, Peter ^a   Taylor, Helen ^b   Emebiri, Livinus C ^c   Mather, Diane E ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Baking; Dough; Heat; QTLs

Indexed keywords

EID: 84951787106     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2015.05.010     Document Type: Article

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