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GrainGenes Reference Report: JCS-37-337

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Reference	JCS-37-337
Title	The effects of hardness alele Pinb-D1b on the flour quality of wheat for Japanese white salty noodles
Journal	Journal of Cereal Science
Year	2003
Volume	37
Pages	337-342
Author	Nagamine T Ikeda TM Yanagisawa T Yanaka M Ishikawa N
Keyword	[ Hide all but 1 of 23 ] allele amylose amylose content colour doubled haploid flour flour particle size flour quality food friabilin grain hardness hardness increase milling protein puroindoline puroindoline sequence type quality red spring wheat viscosity waxy white salty noodle yield

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