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GrainGenes Reference Report: CCM-81-188

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Reference	CCM-81-188
Title	Reduced amylose effects on bread and white salted noodle quality
Journal	Cereal Chemistry
Year	2004
Volume	81
Pages	188-193
Author	Martin JM [ Show all 7 ]
Keyword	[ Hide all but 1 of 33 ] amylose amylose content baking bread bread firmness breeding breeding lines common wheat decreases difference endosperm flour flour swelling volume gelation inbred line japanese noodles loaf volume noodle noodles population property protein quality recombinant inbred line recombinant inbred population salted noodle quality set spring wheat starch texture triticum aestivum waxy locus wheat breeding

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