Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality

Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PA...

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Detalles Bibliográficos
Autores principales: Zamani, Mohammad Javad, Bihamta, Mohammad Reza, Naserian Khiabani, Behnam, Tahernezhad, Zahra, Hallajian, Mohammad Taher, Shamsi, Marzieh Varasteh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4030473/
https://www.ncbi.nlm.nih.gov/pubmed/24883389
http://dx.doi.org/10.1155/2014/387912

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4030473/
https://www.ncbi.nlm.nih.gov/pubmed/24883389
http://dx.doi.org/10.1155/2014/387912

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