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A glycine to serine change in puroindoline b is associated with wheat grain hardness and low levels of starch-surface friabilin |
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| Authors: | M. J. Giroux C. F. Morris |
| Affiliation: | (1) USDA-ARS Western Wheat Quality Laboratory, E-202 Food Science and Human Nutrition Facility East, Washington State University, Pullman, WA 99164-6394, USA Fax: +1 509 335-8573 E-mail: morrisc@wsu.edu, US |
| Abstract: | |
| Keywords: | Key words Triticum aestivum L Puroindoline Friabilin Wheat grain hardness |
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