1Milling and Chinese raw white noodle qualities of common wheat near-isogenic lines differing in puroindoline b alleles

作者： He, Zhonghu; Ma, Dongyun; Morris, Craig F.; SCI

机构： CAAS, CIMMYT China Off, Inst Crop Sci, Natl Wheat Improvement Ctr, Beijing 100081, Peoples R China; Henan Agr Univ, Natl Wheat Engn Res Ctr, Zhengzhou 450002, Peoples R China; Washington State Univ, USDA ARS, Western Wheat Qual Lab, Pullman, WA 99164 USA;

来源：JOURNAL OF CEREAL SCIENCE

关键词： Triticum aestivum wheat isogenic lines line differences milling quality plant proteins storage proteins alleles food processing quality wheat flour color noodles food quality viscoelasticity protein content hardness