Biochemical characterisation of wheat kernel proteins associated to technological properties in durum and bread wheats have been presented as useful tool to produce: - durum and bread wheat lines with particular protein composition; - null lines for waxy proteins and lines with a different number of waxy proteins.
Studies of Variability and Evaluation of Wheat Genetic Resources.
Benedetta Margiotta
2000
Abstract
Biochemical characterisation of wheat kernel proteins associated to technological properties in durum and bread wheats have been presented as useful tool to produce: - durum and bread wheat lines with particular protein composition; - null lines for waxy proteins and lines with a different number of waxy proteins.File in questo prodotto:
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