Development of a wheat-<i>Aegilops searsii</i> substitution line with positively affecting Chinese steamed bread quality-Reference-Cited by-同舟云学术

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Development of a wheat-Aegilops searsii substitution line with positively affecting Chinese steamed bread quality

Published:2018 Issue:2 Volume:68 Page:289-293
ISSN:1344-7610
Container-title:Breeding Science
language:en
Short-container-title:Breed. Sci.

Author:

Du Xuye¹,Ma Xin²,Min Jingzhi¹,Zhang Xiaocun³,Jia Zhenzhen⁴

Affiliation:

1. School of Life Sciences, Guizhou Normal University

2. College of Agronomy, Shandong Agricultural University

3. College of Food Science and Engineering, Shandong Agricultural University

4. Management Office of Scientific Research, Guizhou Normal University

Publisher

Japanese Society of Breeding

Subject

Plant Science,Genetics,Agronomy and Crop Science

Link

https://www.jstage.jst.go.jp/article/jsbbs/68/2/68_17044/_pdf

Reference26 articles.

1. AACC (2000) Approved methods of the AACC, 10 ed. American association of cereal chemists, St. Paul, Minnesota.

2. Beljkaš, B., J. Matić, I. Milovanović, P. Jovanov, A. Mišan and L. Šarić (2010) Rapid method for determination of protein content in cereals and oilseeds: validation, measurement uncertainty and comparison with the Kjeldahl method. Accredit. Qual. Assur. 15: 555–561.

3. Chen, Q., R.L. Conner, A. Laroche and J.B. Thomas (1998) Genome analysis of Thinopyrum intermedium and Thinopyrum ponticum using genomic in situ hybridization. Genome 41: 580–586.

4. Don, C., W. Lichtendonk, J.J. Plijter and R.J. Hamer (2003) Glutenin macropolymer: a gel formed by glutenin particles. J. Cereal Sci. 37: 1–7.

5. Flavell, R.B., A.P. Doldsbrough, L.S. Robert, D. Schnick and R.D. Thompson (1989) Genetic variation in wheat HMW glutenin subunits and the molecular basis of bread-making quality. Nat. Biotechnol. 7: 1281–1285.

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