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- Title
Quantitative Trait Loci Associated with Milling and Baking Quality in Soft X Hard Wheat Cross.
- Authors
Garland Campbell, Kimberly; Finney, Patrick L.; Bergman, Christine J.; Gualberto, Daisy G.; Anderson, James A.; Giroux, Michael J.; Siritunga, Dimuth; Jiaqian Zhu; Gendre, Francois; Roue, Catherine; Verel, Aliette; Sorrells, Mark E.
- Abstract
Examines if hybridization could improve the milling and baking qualities of wheat derived by crossing good quality soft white wheat (NY6432-18) and good quality hard white wheat (Clark's Cream). Milling traits; Dough mixing traits; Hydration traits.
- Subjects
WHEAT genetics; SPECIES hybridization
- Publication
Crop Science, 2001, Vol 41, Issue 4, p1275
- ISSN
0011-183X
- Publication type
Article
- DOI
10.2135/cropsci2001.4141275x