Combining mutations at genes encoding key enzymes involved in starch synthesis affects the amylose content, carbohydrate allocation and hardness in the wheat grain

Modifications to the composition of starch, the major component of wheat flour, can have a profound effect on the nutritional and technological characteristics of the flour's end products. The starch synthesized in the grain of conventional wheats (Triticum aestivum) is a 3:1 mixture of the two...

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Detalles Bibliográficos
Autores principales: Botticella, Ermelinda, Sestili, Francesco, Sparla, Francesca, Moscatello, Stefano, Marri, Lucia, Cuesta‐Seijo, Jose A., Falini, Giuseppe, Battistelli, Alberto, Trost, Paolo, Lafiandra, Domenico
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6131419/
https://www.ncbi.nlm.nih.gov/pubmed/29499105
http://dx.doi.org/10.1111/pbi.12908

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6131419/
https://www.ncbi.nlm.nih.gov/pubmed/29499105
http://dx.doi.org/10.1111/pbi.12908

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