The genetic control of milling yield, dough rheology and baking quality of wheat-Reference-Cited by-同舟云学术

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The genetic control of milling yield, dough rheology and baking quality of wheat

Published:2006-03-21 Issue:8 Volume:112 Page:1487-1495
ISSN:0040-5752
Container-title:Theoretical and Applied Genetics
language:en
Short-container-title:Theor Appl Genet

Author:

Kuchel H.,Langridge P.,Mosionek L.,Williams K.,Jefferies S. P.

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Agronomy and Crop Science,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00122-006-0252-z.pdf

Reference35 articles.

1. Appels R, Gras PW, Clarke BC, Anderssen RS, Wesley IJ, Bekes F (2001) Molecular and genetic studies on processing traits of wheat flour. Euphytica 119:49–54

2. Cane K, Spackman M, Eagles HA (2004) Puroindoline genes and the effects on grain quality traits in southern Australian wheat cultivars. Aust J Agric Res 55:89–95

3. Eagles HA, Bariana HS, Ogbonnaya FC, Rebetzke GJ, Hollamby GJ, Henry RJ, Henschke PH, Carter M (2001) Implementation of markers in Australian wheat breeding. Aust J Agric Res 52:1349–1356

4. Eagles HA, Hollamby GJ, Eastwood RF (2002a) Genetic and environmental variation for grain quality traits routinely evaluated in southern Australian wheat breeding programs. Aust J Agric Res 53:1047–1057

5. Eagles HA, Hollamby Gj, Gororo NN, Eastwood RF (2002b) Estimation and utilisation of glutenin gene effects from the analysis of unbalanced data from wheat breeding programs. Aust J Agric Res 53:367–377

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