Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles

We investigated the relationships of three allelic variations in Glu-B3 (ab, g, and h) with dough properties and bread-making quality-related characteristics using near-isogenic lines (NILs) of ‘Yumechikara’ that commonly carry Glu-A1a, Glu-B1b, Glu-D1d, Glu-A3f, Glu-B3ab and Glu-D3a. Measurement of...

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Detalles Bibliográficos
Autores principales: Ito, Miwako, Maruyama-Funatsuki, Wakako, Ikeda, Tatsuya M., Nishio, Zenta, Nagasawa, Koichi, Tabiki, Tadashi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japanese Society of Breeding 2015
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4482174/
https://www.ncbi.nlm.nih.gov/pubmed/26175621
http://dx.doi.org/10.1270/jsbbs.65.241

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4482174/
https://www.ncbi.nlm.nih.gov/pubmed/26175621
http://dx.doi.org/10.1270/jsbbs.65.241

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