Bread-making Quality of a Near-isogenic Line with Specific Low Molecular Weight Glutenin Components

Breeding Science

Online ISSN : 1347-3735
Print ISSN : 1344-7610
ISSN-L : 1344-7610

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Bread-making Quality of a Near-isogenic Line with Specific Low Molecular Weight Glutenin Components

Kanenori Takata, Hiroaki Yamauchi, Zenta Nishio, Tatsuo Kuwabara

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Keywords: Triticum aestivum L., low molecular weight glutenin, bread-making quality, near-isogenic line

JOURNAL FREE ACCESS

2001 Volume 51 Issue 2 Pages 143-146

DOI https://doi.org/10.1270/jsbbs.51.143

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© 2001 by JAPANESE SOCIETY OF BREEDING

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