Genome-wide transcriptome study in wheat identified candidate genes related to processing quality, majority of them showing interaction (quality x development) and having temporal and spatial distributions

BACKGROUND: The cultivated bread wheat (Triticum aestivum L.) possesses unique flour quality, which can be processed into many end-use food products such as bread, pasta, chapatti (unleavened flat bread), biscuit, etc. The present wheat varieties require improvement in processing quality to meet the...

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Detalles Bibliográficos
Autores principales: Singh, Anuradha, Mantri, Shrikant, Sharma, Monica, Chaudhury, Ashok, Tuli, Rakesh, Roy, Joy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3897974/
https://www.ncbi.nlm.nih.gov/pubmed/24433256
http://dx.doi.org/10.1186/1471-2164-15-29

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3897974/
https://www.ncbi.nlm.nih.gov/pubmed/24433256
http://dx.doi.org/10.1186/1471-2164-15-29

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