Genetic dissection of quantitative traits loci identifies new genes for gelatinization parameters of starch and amylose-lipid complex (Resistant starch 5) in bread wheat
Starch is a major component of cereal grains such as wheat. Physicochemical and
functional properties of starch affect end-use food quality and nutrients. To improve cultivars …
functional properties of starch affect end-use food quality and nutrients. To improve cultivars …
Genetic Dissection of Quantitative Traits Loci Identifies New Genes for Gelatinization Parameters of Starch and Amylose-lipid complex (Resistant starch 5) in Bread …
MS Rahim, V Kumar, J Roy - Plant Science: an International Journal …, 2022 - europepmc.org
Starch is a major component of cereal grains such as wheat. Physicochemical and
functional properties of starch affect end-use food quality and nutrients. To improve cultivars …
functional properties of starch affect end-use food quality and nutrients. To improve cultivars …
Genetic dissection of quantitative traits loci identifies new genes for gelatinization parameters of starch and amylose-lipid complex (Resistant starch 5) in bread wheat
MS Rahim, V Kumar, J Roy - Plant science: an …, 2022 - pubmed.ncbi.nlm.nih.gov
Starch is a major component of cereal grains such as wheat. Physicochemical and
functional properties of starch affect end-use food quality and nutrients. To improve cultivars …
functional properties of starch affect end-use food quality and nutrients. To improve cultivars …
Genetic dissection of quantitative traits loci identifies new genes for gelatinization parameters of starch and amylose-lipid complex (Resistant starch 5) in bread wheat
MS Rahim, V Kumar, J Roy - Plant Science, 2022 - ui.adsabs.harvard.edu
Starch is a major component of cereal grains such as wheat. Physicochemical and
functional properties of starch affect end-use food quality and nutrients. To improve cultivars …
functional properties of starch affect end-use food quality and nutrients. To improve cultivars …
Genetic dissection of quantitative traits loci identifies new genes for gelatinization parameters of starch and amylose-lipid complex (resistant starch 5) in bread wheat.
MS Rahim, V Kumar, J Roy - 2022 - cabidigitallibrary.org
Starch is a major component of cereal grains such as wheat. Physicochemical and
functional properties of starch affect end-use food quality and nutrients. To improve cultivars …
functional properties of starch affect end-use food quality and nutrients. To improve cultivars …
Genetic dissection of quantitative traits loci identifies new genes for gelatinization parameters of starch and amylose-lipid complex (Resistant starch 5) in bread wheat
MS Rahim, V Kumar, J Roy - 2022 - kr.cup.edu.in
Starch is a major component of cereal grains such as wheat. Physicochemical and
functional properties of starch affect end-use food quality and nutrients. To improve cultivars …
functional properties of starch affect end-use food quality and nutrients. To improve cultivars …
Genetic dissection of quantitative traits loci identifies new genes for gelatinization parameters of starch and amylose-lipid complex (Resistant starch 5) in bread wheat
MS Rahim, V Kumar, J Roy - 2022 - kr.cup.edu.in
Starch is a major component of cereal grains such as wheat. Physicochemical and
functional properties of starch affect end-use food quality and nutrients. To improve cultivars …
functional properties of starch affect end-use food quality and nutrients. To improve cultivars …