Genetic Dissection of the Mixing Properties of Wheat Flour (Triticum aestivum L.) Using Unconditional and Conditional QTL Mapping

Wheat (Triticum aestivum L.) flour mixing properties are essential quality parameters in the dough development process. Limited research on superior alleles for mixing properties has restricted their molecular improvement, and other factors related to the complex traits have been ignored. A molecula...

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Detalles Bibliográficos
Autores principales: Yu, Haixia, An, Yuling, Wang, Aiping, Guan, Xin, Tian, Jichun, Ning, Tangyuan, Fan, Kexin, Li, Hao, Liu, Qianqian, Wang, Dongxue, Chen, Jiansheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Ivyspring International Publisher 2022
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8709693/
https://www.ncbi.nlm.nih.gov/pubmed/34976226
http://dx.doi.org/10.7150/jgen.67253

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8709693/
https://www.ncbi.nlm.nih.gov/pubmed/34976226
http://dx.doi.org/10.7150/jgen.67253

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