A Wheat Cultivar ‘Baekkang’ with Good Bread Quality, White Grain Wheat, Large Kernel and Moderate Resistance to Fusarium Head Blight-Reference-Cited by-同舟云学术

A Wheat Cultivar ‘Baekkang’ with Good Bread Quality, White Grain Wheat, Large Kernel and Moderate Resistance to Fusarium Head Blight

Published:2021-06-01 Issue:2 Volume:53 Page:145-153
ISSN:2287-5174
Container-title:Korean Journal of Breeding Science
language:en
Short-container-title:Korean J. Breed. Sci.

Author:

Kim Kyeong-Min¹,Kim Kyeong-Hoon¹,Choi Chang-Hyun¹,Jeong Han Young¹,Park Jinhee¹,Yang Sun-Mok¹,Shon Jiyoung¹,Park Tae-Il¹,Kang Chon-Sik¹

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

Pharmacology (medical),Complementary and alternative medicine,Pharmaceutical Science

Link

http://pdf.medrang.co.kr/KJBS2/2021/053/KJBS2053-02-145.pdf

Reference23 articles.

1. American Association of Cereal Chemists (AACC). 2000. Approved methods of the AACC. 10th ed. The Association, St. Paul, MN.

2. American Association of Cereal Chemists (AACC). 2010. Approved methods of analysis. 11th ed. The Association, St. Paul, MN. Available online only.

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. Quality Characteristics of Wheat Flours from New Released Iksan370 with Long Spike and Domestic Wheat Cultivars

Cited by 4 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. Research Advances in Wheat Breeding and Genetics for Fusarium Head Blight Resistance;Korean Journal of Breeding Science;2023-09-01

3. Assessment of Cold Tolerance Traits of Wheat Cultivars using RGB Images;Korean Journal of Breeding Science;2022-09-01

4. Physicochemical Properties of Various Wheat Flours by Sowing Time;Journal of the Korean Society of Food Science and Nutrition;2022-08-31