Mostrando ítems 1-9 de 9
CIMMYT's genetic progress in wheat grain quality under four nitrogen rates
Wheat (Triticum aestivum L.) breeders often try to simultaneously improve grain yield and bread-making quality. This study examined changes in CIMMYT's wheat germplasm with respect to grain protein concentration (GPC)- and ...
Characterization of genetic diversity of puroindoline genes in Mexican wheat landraces
Grain hardness is a major factor determining milling performance of common wheat. It determines the amount of damaged starch generated during milling, and therefore the end use of a given variety. One hundred and two lines ...
Diversidad genetica de gluteninas y gliadinas en trigos harineros (Triticum aestivum L.) mexicanos
Glutenins and gliadins of bread wheat (Triticum aestivum L.) have a key role in defining the baking quality. In order to characterize the composition of glutenin subunits with high (HMW-G) and low (LMW-G) molecular weight, ...
Proteinas del gluten y reologia de trigos harineros mexicanos infueciados por factores ambientales y genotipicos
El objetivo de este estudio fue conocer el efecto de factores ambientales y genotípicos sobre los parámetros de calidad industrial y sobre la cantidad y relación de proteínas monoméricas y poliméricas del gluten en 24 ...
Characterization of Mexican Creole wheat landraces in relation to morphological characteristics and HMW glutenin subunit composition
One hundred lines derived from 14 wheat landraces collected in Mexico were characterized in relation to spike and grain morphology and HMW-glutenin subunit composition. Up to seven botanical varieties were identified among ...