Lv11
22 积分 2025-02-24 加入
A lectin receptor-like kinase TaSRK that is deacetylated by TaHDA9 regulates wheat grain length by mediating the Photosystem II protein TaPsbO
2小时前
待确认
Mapping quantitative trait loci for quality factors in an inter-class cross of US and Chinese wheat
20天前
已完结
Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs
1个月前
已完结
Reconciliation of wheat 660 K and 90 K SNP arrays and their utilization in dough rheological properties of bread wheat
1个月前
已完结
Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum)
1个月前
已完结
Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality
1个月前
已完结
Relationship between the baking quality of wheat (Triticum aestivum L.) and the protein composition and structure after shading
1个月前
已完结
Impact of TaFtsZ2 overexpression and mutation on wheat starch granule characteristics and quality
1个月前
已完结
Wheat Glutenin Allele 1Ax2* Improves Dough and Bread Quality without Compromising Yield
1个月前
已完结
Reconciliation of wheat 660 K and 90 K SNP arrays and their utilization in dough rheological properties of bread wheat
1个月前
已完结
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