Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties.

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作者： Gulay,Mann ^[1] ; Simon,Diffey ; Brian,Cullis ; Fermin,Azanza ; David,Martin ; Alison,Kelly ; Lynne,McIntyre ; Adele,Schmidt ; Wujun,Ma ; Zena,Nath ; Ibrahim,Kutty ; P Emmett,Leyne ; Lynette,Rampling ; Ken J,Quail ; Matthew K,Morell

作者单位： CSIRO Plant Industry and the Food Futures Flagship, GPO BOX 1600, Canberra, ACT, 2601, Australia. ^[1]

主题词等位基因(Alleles);澳大利亚(Australia);染色体图(Chromosome Mapping);染色体, 植物(Chromosomes, Plant);交叉, 遗传(Crosses, Genetic);面粉(Flour);基因, 植物(Genes, Plant);麦醇溶蛋白(Gliadin);谷蛋白类(Glutens);单倍性(Haploidy);分子量(Molecular Weight);植物蛋白质类(Plant Proteins);数量性状基因座位(Quantitative Trait Loci);流变学(Rheology);小麦属(Triticum);玉米(Zea mays)

DOI 10.1007/s00122-009-1000-y

PMID 19283360

发布时间 2021-10-20

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TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik

2009年118卷8期

1519-37页

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Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties.

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik

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TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik

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Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties.

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik

相似文献

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik

相关期刊

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