Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits.
about
Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties.GplusE: beyond genomic selection.Suppression of starch synthase I expression affects the granule morphology and granule size and fine structure of starch in wheat endosperm.Evaluation of marker-assisted selection for the stripe rust resistance gene Yr15, introgressed from wild emmer wheatSelecting subsets of genotyped experimental populations for phenotyping to maximize genetic diversity.Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?
P2860
Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits.
description
2010 nî lūn-bûn
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2010年の論文
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2010年学术文章
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2010年学术文章
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2010年学术文章
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2010年学术文章
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name
Sponge and dough bread making: ...... ips with wheat quality traits.
@en
Sponge and dough bread making: ...... ips with wheat quality traits.
@nl
type
label
Sponge and dough bread making: ...... ips with wheat quality traits.
@en
Sponge and dough bread making: ...... ips with wheat quality traits.
@nl
prefLabel
Sponge and dough bread making: ...... ips with wheat quality traits.
@en
Sponge and dough bread making: ...... ips with wheat quality traits.
@nl
P2093
P1476
Sponge and dough bread making: ...... ips with wheat quality traits.
@en
P2093
Arunas P Verbyla
Barbara Butow
Colin R Cavanagh
Ferenc Békés
Gabor Balazs
Gulay Mann
Ibrahim Kutty
Jean-Philippe Ral
Ken J Quail
Lynette Rampling
P2888
P304
P356
10.1007/S00122-010-1352-3
P407
P577
2010-05-22T00:00:00Z