Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties-Reference-Cited by-同舟云学术

Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties

Published:2009-03-13 Issue:8 Volume:118 Page:1519-1537
ISSN:0040-5752
Container-title:Theoretical and Applied Genetics
language:en
Short-container-title:Theor Appl Genet

Author:

Mann Gulay,Diffey Simon,Cullis Brian,Azanza Fermin,Martin David,Kelly Alison,McIntyre Lynne,Schmidt Adele,Ma Wujun,Nath Zena,Kutty Ibrahim,Leyne P. Emmett,Rampling Lynette,Quail Ken J.,Morell Matthew K.

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/s00122-009-1000-y.pdf

Reference77 articles.

1. AACC (1999) Approved methods, 10th edn. Method no 39-11 Near Infrared Reflectance method for protein determination in wheat flour. American Association of Cereal Chemists, St Paul

2. AACC (2000a) Approved methods, 10th edn. Methods 26-10A and 26-21A. Experimental Milling–Bühler Method for Hard Wheat. American Association of Cereal Chemists, St Paul

3. AACC (2000b) Approved method of the AACC. Methods 54-21 and 54-40. Farinograph method for flour. American Association of Cereal Chemists, St Paul

4. AACC (2000c) Approved method of the AACC. Method 55-30. Particle size index for wheat hardness. American Association of Cereal Chemists, St Paul

5. Anderson OD, Green FC (1989) The characterisation and comparative analysis of high-molecular-weight glutenin genes from genomes A and B of hexaploid wheat. Theor Appl Genet 77:689–700

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