Effects of allelic variation of HMW-GS and LMW-GS on mixograph properties and Chinese noodle and steamed bread qualities in a set of Aroona near-isogenic wheat lines

Jin, Hui; Zhang, Yan; Xia, Xianchun; He, Zhonghu; Li, Genying; Mu, Peiyuan; Fan, Zheru; He, Zhonghu; SCI

机构： CAAS, Inst Crop Sci, Natl Wheat Improvement Ctr, Beijing 100081, Peoples R China; Shandong Acad Agr Sci, Crop Res Inst, Jinan 250100, Shandong, Peoples R China; Xinjiang Acad Agrireclamat Sci, Inst Crop Sci, Shihezi 832000, Xinjiang, Peoples R China; Xinjiang Acad Agr Sci, Inst Nucl & Biol Technol, Urumqi 830000, Xinjiang, Peoples R China; CAAS, CIMMYT China Off, Beijing 100081, Peoples R China;

来源：JOURNAL OF CEREAL SCIENCE年份：2013

关键词： Bread wheat Milling properties Raw white Chinese noodle Northern style Chinese steamed bread