Molecular characterization of bread quality contributing high and low-molecular-weight glutenin subunits in Pakistani spring wheat genotypes-Reference-Cited by-同舟云学术

Molecular characterization of bread quality contributing high and low-molecular-weight glutenin subunits in Pakistani spring wheat genotypes

Published:2023-06-12 Issue:1 Volume:71 Page:285-295
ISSN:0925-9864
Container-title:Genetic Resources and Crop Evolution
language:en
Short-container-title:Genet Resour Crop Evol

Author:

Bashir Muhammad Ammar^ORCID,Kashif Muhammad,Habib Imran,Nazir Shahid,Mumtaz Amer,Rahman Sajid ur

Publisher

Springer Science and Business Media LLC

Subject

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

Link

https://link.springer.com/content/pdf/10.1007/s10722-023-01622-8.pdf

Reference50 articles.

1. Ahmad M (2000) Molecular marker-assisted selection of HMW glutenin alleles related to wheat bread quality by PCR-generated DNA markers. Theor Appl Genet 101:892–896

2. Ali N, Iqbal M, Yasmin S, Ahmed I, Asif M (2013) Genetic variation in loci controlling quality traits in spring wheat. Pakistan J Agri Sci 50:637–647

3. American Association of Cereal Chemists (AACC) (2000) Approved Methods of the AACC. 10th edition. American Assoc Cereal Chem, St. Paul, MN

4. Andersen JR, Lübberstedt T (2003) Functional markers in plants. Trends in Plant Sci 8:554–560

5. Anjum FM, Walker CE (2000) Grain, flour and bread-making properties of eight pakistani hard white spring wheat cultivars grown at three different locations for 2 years. Int J Food Sci Technol 35:407–416

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1. Correction: Molecular characterization of bread quality contributing high and low‑molecular‑weight glutenin subunits in Pakistani spring wheat genotypes;Genetic Resources and Crop Evolution;2023-07-01