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Genetic Variation in Wheat Grain Quality is Associated with Differences in the Galactolipid Content of Flour and the Gas Bubble Properties of Dough Liquor

Byoung Min,Louise Salt,Peter Wilde,Ondrej Kosik,Kirsty Hassall,Alexandra Przewieslik-Allen,Amanda J. Burridge,Mervin Poole,John Snape,Luzie Wingen,Richard Haslam,Simon Griffiths,Peter R. Shewry

FOOD CHEMISTRY-X（2020）

Cited 18|Views42
Key words
Wheat,Bread making,Dough liquor,Lipidomics,Galactolipids,QTL
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