Author:
JIANG XIAOLING,WU PENG,TIAN JICHUN
Publisher
Springer Science and Business Media LLC
Reference23 articles.
1. Abdel-Aal E.-S. M. and Huclw P. 2002 Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products. J. Food Compos. Anal. 15, 737–747.
2. Cavanagh C. R., Taylor J. L., Larroque O., Coombes N., Verbyla A. P., Nath Z. et al. 2010 Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits. Theor. Appl. Genet. 121, 815–828.
3. Chen J. G. and Zhu J. 1999a Analysis of genotype by environment interaction for protein content in indica – Japonica crosses of rice (Oryza sativa L.). Acta Agron. Sin. 25, 579–584.
4. Chen J. G. and Zhu J. 1999b Genetic effects and genotype × environment interactions for cooking quality traits in indica–japonica crosses of rice (Oryza sativa L.). Euphytica 109, 9–15.
5. Dong H. P., Sun Y. Z., Wang J., Lu S. Y. and Li Z. Z. 1993 Genetic model of protein and amino acids content in wheat grain. Acta Agric. Boreali-Sin. 8, 11–15.
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献