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    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.) by Fei-fei ZHENG, Zhi-ying DENG, Cui-lan SHI, Xin-ye ZHANG, Ji-chun TIAN

    Published 2013-06-01

    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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