A glycine to serine change in puroindoline b is associated with wheat grain hardness and low levels of starch-surface friabilin

Journal article

Peer reviewed

M. J GIROUX and C. F MORRIS

Theoretical and applied genetics, Vol.95(5-6), pp.857-864

1997

Handle:

https://hdl.handle.net/2376/103621

Abstract

Fundamental and applied biological sciences. Psychology

Classical genetics, quantitative genetics, hybrids

Biological and medical sciences

Vegetals

Genetics of eukaryotes. Biological and molecular evolution

Pteridophyta, spermatophyta

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Title: A glycine to serine change in puroindoline b is associated with wheat grain hardness and low levels of starch-surface friabilin
Creators: M. J GIROUX - USDA-ARS Western Wheat Quality Laboratory, E-202 Food Science and Human Nutrition Facility East, Washington State University, Pullman, WA 99164-6394, United States
C. F MORRIS - USDA-ARS Western Wheat Quality Laboratory, E-202 Food Science and Human Nutrition Facility East, Washington State University, Pullman, WA 99164-6394, United States
Publication Details: Theoretical and applied genetics, Vol.95(5-6), pp.857-864
Academic Unit: Crop and Soil Sciences, Department of
Publisher: Springer; Heidelberg; Berlin
Identifiers: 99900546539401842
Language: English
Resource Type: Journal article