QTL Mapping for Dough Mixing Characteristics in a Recombinant Inbred Population Derived from a Waxy × Strong Gluten Wheat (Triticum aestivum L.)

QTL Mapping for Dough Mixing Characteristics in a Recombinant Inbred Population Derived from a Waxy × Strong Gluten Wheat (Triticum aestivum L.)

Protein and starch are the most important traits in determining processing quality in wheat. In order to understand the genetic basis of the influence of Waxy protein (Wx) and high molecular weight gluten subunit (HMW-GS) on processing quality, 256 recombinant inbred lines (RILs) derived from the cr...

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Bibliographic Details
Main Authors: Fei-fei ZHENG, Zhi-ying DENG, Cui-lan SHI, Xin-ye ZHANG, Ji-chun TIAN
Format: Article
Language:English
Published: Elsevier 2013-06-01
Series:Journal of Integrative Agriculture
Subjects:
bread wheat
RIL population
genetic map
mixograph
QTL
Online Access:http://www.sciencedirect.com/science/article/pii/S2095311913604724

Internet

http://www.sciencedirect.com/science/article/pii/S2095311913604724

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