QTL analysis of wheat quality traits
Author:
Affiliation:
1. 1 CSIRO Plant Industry Canberra, Australia
2. 2 CSIRO Plant Industry Canberra, Australia
3. 3 CSIRO Plant Industry Canberra, Australia
Abstract
Publisher
Akademiai Kiado Zrt.
Subject
Agronomy and Crop Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aagr.50.2002.3.3
Reference49 articles.
1. Molecular marker-assisted selection of HMW glutenin alleles related to bread quality by PCR-generated DNA-markers;M. Ahmad;Theor. Appl. Genet.,2000
2. Anderssen, R. S., Gras, P. W. 2001: The hysteretic behaviour of wheat-flour dough during mixing. In: Gluten 2000, Proceeding of 8th International Gluten Workshop, Bristol. Royal Soc. of Chemistry, Cambridge, UK.
3. The rate-dependence of the mixing of wheat flour dough to peak dough development;R. Anderssen;J. Cereal. Sci.,1998
4. Molecular genetic studies on processing traits of wheat flour;R. Appels;Euphytica,2000
5. Wheat breeding in the new century: applying molecular genetic analysis of key quality and agronomic traits;R. Appels;Aust. J. Agric. Res.,2001
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1. An integrated approach to predicting end-product quality of wheat;European Journal of Agronomy;2006-08
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