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Published in 2017 at "Molecular Breeding"
DOI: 10.1007/s11032-017-0702-0
Abstract: High-molecular-weight glutenin subunits (HMW-GS) in wheat grain are the major determinants of dough elasticity and viscosity and thus of bread-making quality. PCR-based molecular markers designed based on DNA polymorphisms were used to analyze HMW-GS genes…
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Keywords:
loop mediated;
1dx2 1dx5;
detection;
high molecular ... See more keywords