A Wheat Cultivar, “Hwanggeumal” with Good Bread Quality, Partial Waxy and Tolerance to Lodging and Pre-Harvest Sprouting
Author:
Affiliation:
1. Wheat Research Team, National Institute of Crop Science, RDA, Wanju, 55365, Republic of Korea
Funder
Rural Development Administration
Publisher
Korean Society of Breeding Science
Subject
General Medicine
Link
https://pdf.medrang.co.kr/KJBS2/2023/055/KJBS055-03-272.pdf
Reference28 articles.
1. American Association of Cereal Chemists (AACC). 2000. Approved methods of the AACC. 10th ed. The Association, St. Paul, MN.
2. AACC International Approved Methods of Analysis--Highlights of the 2009 Meetings of the Codex Committee for Methods of Analysis and Sampling
3. Axford DWE, McDermott EE, Redman DG. 1979. Note on the sodium dodecyl sulfate test of bread making quality: Comparison with Pelschenke and Zeleny tests. Cereal Chem 56: 582-584.
4. Effects of Starch Amylose Content of Wheat on Textural Properties of White Salted Noodles
5. Characteristics of Noodles and Bread Prepared from Double-Null Partial Waxy Wheat
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