A genetic analysis of the quality of northern-style Chinese steamed bread-Reference-Cited by-同舟云学术

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A genetic analysis of the quality of northern-style Chinese steamed bread

Published:2017-03 Issue:3 Volume:37 Page:
ISSN:1380-3743
Container-title:Molecular Breeding
language:en
Short-container-title:Mol Breeding

Author:

Liu Tongtong,An Yuling,Liu Kai,Wang Fangfang,Xie Chupeng,Zhang Ying,Guan Xin,Tian Jichun,Chen Jiansheng

Funder

Natural Science Foundation of Shandong Province

Creation of Wheat Germplasm in Shandong Province project

Ministry of Science and Technology of China

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Genetics,Agronomy and Crop Science,Molecular Biology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s11032-016-0593-5.pdf

Reference32 articles.

1. AACC (2000). Methods 74-09. Minnesota: Approved methods of the American Association of Cereal Chemists, AACC.

2. Akbari M, Wenzl P, Caig V, Carling J, Xia L, Yang S, Uszynski G, Mohler V, Lehmensiek A, Kuchel H, Hayden MJ, Howes N, Sharp P, Vaughan P, Rathmell B, Huttner E, Kilian A (2006) Diversity arrays technology (DArT) for high-throughput profiling of the hexaploid wheat genome. Theor Appl Genet 113:1409–1420. doi: 10.1007/s00122-006-0365-4

3. Cao G, Zhu J, He C, Gao Y, Yan J, Wu P (2001) Impact of epistasis and QTL×environment interaction on the developmental behavior of plant height in rice (Oryza sativa L.). Theor Appl Genet 103:153–160. doi: 10.1007/s001220100536

4. Chao S, Zhang W, Akhunov E, Sherman J, Ma Y, Luo M, Dubcovsky J (2009) Analysis of gene-derived SNP marker polymorphism in US wheat (Triticum aestivum L.) cultivars. Mol Breed 23:23–33. doi: 10.1007/s11032-008-9210-6

5. Chen Y, Shiau S, Fu J (2016) Physicochemical properties of dough and steamed bread made from regular and whole wheat flour. Int J Food Eng 12:411–419. doi: 10.1515/ijfe-2016-0041

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