Effects of high-molecular-weight and low-molecular-weight glutenin subunit alleles on common wheat flour quality

To elucidate the effects of different glutenin subunit alleles on the parameters of wheat flour quality, we analyzed the dough and gluten properties using a doubled-haploid population derived from a cross between two wheat cultivars differing in the glutenin subunit loci except for Glu-D3, namely Gr...

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Veröffentlicht in:	Breeding Science 2006, Vol.56(2), pp.131-136
Hauptverfasser:	Tabiki, T.(National Agricultural Research Center for Hokkaido Region, Memuro (Japan)), Ikeguchi, S, Ikeda, T.M
Format:	Artikel
Sprache:	eng
Schlagworte:	CALIDAD GENE GENE INTERACTION GENES glutenin subunits GLUTENINAS GLUTENINE GLUTENINS GRAIN GRANOS INTERACCION DE GENES INTERACTION GENIQUE QUALITE QUALITY TRITICUM AESTIVUM VARIEDADES VARIETE VARIETIES wheat
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