Use of recombinant inbred lines of wheat for study of associations of high-molecular-weight glutenin subunit alleles to quantitative traits. 2. Milling and bread-baking quality

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Bibliographic Details
Published in:Theoretical and applied genetics 1992-02, Vol.83 (4)
Main Authors: Rousset, M. (Institut National de Recherches Agronomiques, Clermont-Ferrand (France). Station for the Improvement of Plants), Carrillo, J.M, Qualset, C.O, Kasarda, D.D
Format: Article
Language:English
Subjects:
Additive gene action
APTITUDE BOULANGERE
BAKING CHARACTERISTICS
CARACTERISTICAS DE LA COCCION
Epistasis
GENETIC INHERITANCE
GLUTENINAS
GLUTENINE
GLUTENINS
HEREDITE
HERENCIA GENETICA
Protein content
RECOMBINACION
RECOMBINAISON
RECOMBINATION
TRITICUM AESTIVUM
Triticum aestivum L
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ISSN:0040-5752
1432-2242
DOI:10.1007/BF00226527