Puroindoline genes introduced into durum wheat reduce milling energy and change milling behavior similar to soft common wheats

Journal of Cereal Science

Volumn 71, Issue , 2016, Pages 183-189

  Heinze, K ^a   Kiszonas, A M ^b   Murray, J C ^b   Morris, C F ^b   Lullien Pellerin, V ^a  

^a UMR IATE   (France)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Hardness; Mechanical properties; Milling; Puroindoline; Wheat

Indexed keywords

EID: 84985982524     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.08.016     Document Type: Article

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