Genetic Variation in Barley Enables a High Quality Injera , the Ethiopian Staple Flat Bread, Comparable to Tef-Reference-Cited by-同舟云学术

Genetic Variation in Barley Enables a High Quality Injera , the Ethiopian Staple Flat Bread, Comparable to Tef

Published:2013-09 Issue:5 Volume:53 Page:2040-2050
ISSN:0011-183X
Container-title:Crop Science
language:en
Short-container-title:Crop Science

Author:

Abraha Addis¹²,Uhlen Anne Kjersti¹,Abay Fetien²,Sahlstrøm Stefan³,Bjørnstad Åsmund¹

Affiliation:

1. Norwegian Univ. of Life Sciences; Dep. of Plant and Environmental Sciences; P.O. Box 5003 N-1432 Ås Norway

2. Mekelle Univ.; College of Dry land Agriculture and Natural Resources Dep. of Dry land Crop and Horticultural Sciences; P.O. Box 231 Mekelle Ethiopia

3. Nofima- The Norwegian Institute of Food, Fisheries and Aquaculture Research; Ås Norway

Funder

NUFU

Norges Miljø- og Biovitenskapelige Universitet

Publisher

Wiley

Subject

Agronomy and Crop Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.2135/cropsci2012.11.0623/fullpdf

Reference30 articles.

1. Abay , F.A. 2007 Diversity, adaptation and G × E interaction of Barley ( Hordeum vulgare L.) varieties in Northern Ethiopia. PhD thesis, Department of Plant and Environmental Sciences Norwegian University of Life Sciences Ås, Norway

2. Farmers’ seed management and innovation in varietal selection: Implication for barley breeding in Tigray, Northern Ethiopia;Abay;Ambio,2008

3. Specific adaptation of barley varieties in different locations in Ethiopia;Abay;Euphytica,2009

4. Roll and extrusion-cooking of grain sorghum grits;Anderson;Cereal Sci. Today,1969

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