Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles

We investigated the relationships of three allelic variations in Glu-B3 (ab, g, and h) with dough properties and bread-making quality-related characteristics using near-isogenic lines (NILs) of 'Yumechikara' that commonly carry Glu-A1a, Glu-B1b, Glu-D1d, Glu-A3f, Glu-B3ab and Glu-D3a. Meas...

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Veröffentlicht in:	Breeding science. - 1998. - 65(2015), 3 vom: 28. Juni, Seite 241-8
1. Verfasser:	Ito, Miwako (VerfasserIn)
Weitere Verfasser:	Maruyama-Funatsuki, Wakako, Ikeda, Tatsuya M, Nishio, Zenta, Nagasawa, Koichi, Tabiki, Tadashi
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2015
Zugriff auf das übergeordnete Werk:	Breeding science
Schlagworte:	Journal Article Glu-B3 bread-making quality dough property extra-strong low-molecular-weight glutenin subunit (LMW-GS) near-isogenic line (NIL) wheat (Triticum aestivum L.)