Analysis of dough rheological property and gluten quality characteristics in wild emmer wheat (Triticum dicoccoides (Körn. ex Asch. et Graebn.) Schweinf.)-Reference-Cited by-同舟云学术

Analysis of dough rheological property and gluten quality characteristics in wild emmer wheat (Triticum dicoccoides (Körn. ex Asch. et Graebn.) Schweinf.)

Published:2015-06-17 Issue:4 Volume:63 Page:675-683
ISSN:0925-9864
Container-title:Genetic Resources and Crop Evolution
language:en
Short-container-title:Genet Resour Crop Evol

Author:

Zhang Dale,Yuan Yuhao,Su Yarui,Li Suoping

Funder

National Natural Science Foundation of China

National Science and Technology Project “863”

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Genetics,Agronomy and Crop Science,Ecology, Evolution, Behavior and Systematics

Link

http://link.springer.com/content/pdf/10.1007/s10722-015-0275-x.pdf

Reference45 articles.

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2. AACC 38–12A (2000b) Approved methods of the American Association of cereal chemists, 10th edn. American Association of Cereal Chemists, St. Paul

3. AACC 54–21 (2000c) Approved methods of the American Association of cereal chemists, 10th edn. American Association of Cereal Chemists, St. Paul

4. AACC 54–40A (2000d) Approved methods of the American Association of cereal chemists, 10th edn. American Association of Cereal Chemists, St. Paul

5. Anikster Y, Manisterski J, Long DL, Leonard KJ (2005) Leaf rust and stem rust resistance in Triticum dicoccoides populations in Israel. Plant Dis 89:55–62

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