Effects of Allelic Variations inWx-1, Glu-D1, Glu-B3, andPinb-D1Loci on Flour Characteristics and White Salted Noodle-Making Quality of Wheat Flour-Reference-Cited by-同舟云学术

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Effects of Allelic Variations inWx-1, Glu-D1, Glu-B3, andPinb-D1Loci on Flour Characteristics and White Salted Noodle-Making Quality of Wheat Flour

Published:2012-11 Issue:6 Volume:89 Page:296-306
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Kang Chon-Sik¹,Jeung Ji-Ung¹,Baik Byung-Kee²,Park Chul Soo³⁴

Affiliation:

1. National Institute of Crop Science, Rural Development Administration, Suwon 441-857, Korea.

2. Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6420.

3. Department of Crop Science and Biotechnology, Chonbuk National University, Jeon-ju 561-756, Korea.

4. Corresponding author. Phone: +82-63-270-2533. Fax: +82-63-270-2640. E-mail: pcs89@jbnu.ac.kr

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference92 articles.

1. Physicochemical and Structural Characteristics of Flours and Starches from Waxy and Nonwaxy Wheats

2. Novel allelic variants encoded at the Glu-D3 locus in bread wheat

3. Effects of Starch Amylose Content of Wheat on Textural Properties of White Salted Noodles

Cited by 10 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

1. A Wheat Cultivar, “Hwanggeumal” with Good Bread Quality, Partial Waxy and Tolerance to Lodging and Pre-Harvest Sprouting;Korean Journal of Breeding Science;2023-09-01

2. Growth Characteristics of Triticale under Long-Day Photoperiod for Rapid Generation Advancement;Korean Journal of Breeding Science;2021-09-01

3. Effect of Starch and Hardness Characteristics of Korean Wheat Cultivars on Noodle Quality;Korean Journal of Breeding Science;2021-06-01

4. The effect of glutenins on grain quality as one of the complex polygenic traits in the genus Triticum (a review);Proceedings on applied botany, genetics and breeding;2021-04-03

5. Effect of Heterozygous Genotypes at the Pinb-D1 Loci on Physicochemical Properties of Flour and End-Use Quality;Korean Journal of Breeding Science;2020-06-01

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