Longer Bread Shelf-Life and Improved Noodle-Making Properties Imparted by a Novel Wheat Genotype Are Stable in Different Genetic Backgrounds

Author:

Inokuma Takayuki12ORCID,Vrinten Patricia1,Shimbata Tomoya1,Sunohara Ai1,Fujita Masaya3,Nakamura Kazuhiro4,Ishikawa Naoyuki5,Takata Kanenori5,Kiribuchi-Otobe Chikako23,Nakamura Toshiki6

Affiliation:

1. Central Laboratory Innovation Center, Nippn Corporation, 5-1-3 Midorigaoka, Atsugi, Kanagawa 243-0041, Japan

2. Faculty of Life and Environmental Science, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan

3. Institute of Crop Science, NARO, 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8666, Japan

4. Kyusyu Okinawa Agricultural Research Center, NARO, Izumi 496, Chikugo, Fukuoka 833-0041 Japan

5. Western Region Agricultural Research Center, NARO, 6-12-1 Nishifukatsu-cho, Fukuyama, Hiroshima 721-8514, Japan

6. Tohoku Agricultural Research Center, NARO, 4 Akahira, Shimo-kuriyagawa, Morioka, Iwate 020-0198, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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