Effect of wx genes on amylose content, physicochemical properties of wheat starch, and the suitability of waxy genotype for producing Chinese crisp sticks

Ma, Hongbo; Lv, Guofeng; Wang, Xiue; Cheng, Shunhe; Zhang, Xiao; Gao, Derong; Zhang, Boqiao; Lv, Guofeng; Wu, Ronglin; Cheng, Xiaoming; Cheng, Shunhe; Bie, Tongde; Wang, Canguo; SCI

机构： Nanjing Agr Univ, Natl Key Lab Crop Genet & Germplasm Enhancement, Nanjing 210095, Jiangsu, Peoples R China; Lixiahe Agr Inst Jiangsu Prov, Minist Agr, Key Lab Wheat Biol & Genet Improvement Low & Midd, Yangzhou 225007, Peoples R China; Lixiahe Agr Inst Jiangsu Prov, Minist Agr, Key Lab Wheat Biol & Genet Improv;

来源：JOURNAL OF CEREAL SCIENCE年份：2013

关键词： Waxy wheat Near-isogenic lines Starch properties Chinese crisp stick quality