Effect of the puroindoline locus and environment on Chinese fresh noodle texture

Yang, EN; Zou, YC; Chen, DS; Sheppard, J; Martin, D; Huang, S; Mares, D; Sutherland, MW; SCI

机构： Univ So Queensland, Fac Sci, Toowoomba, Qld 4350, Australia; Sichuan Acad Agr Sci, Crop Res Inst, Chengdu 610066, Peoples R China; Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China; Queensland Dept Primary Ind & Fisheries, Toowoomba, Qld 4350, Australia; EBI Australia, N Ryde, NSW 1670, Australia; Univ Adelaide, Sch Agr Food & Wine, Glen Osmond, SA 5064, Australia; Univ So Queensland, Fac Sci, Toowoomba, Qld 4350, Australia; Sichuan Acad Agr Sci, Crop Res Inst, Chengdu 610066, Peoples R China; Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peopl;

来源：AUSTRALIAN JOURNAL OF AGRICULTURAL RESEARCH年份：2006

关键词： Triticum aestivum grain hardness bulked segregant analysis taste panel Pinb noodle softness