Viscosity and related traits from wholemeal and white flour
收藏Research Data Australia2024-12-21 收录
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https://researchdata.edu.au/viscosity-related-traits-white-flour/1325290
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资源简介：
Analysed quality (viscosity and baking) data from 4way MAGIC trials in Yanco, Wongan Hills and Narrabri. Traits include equivalent Falling Number (eFN), relative expression of Ta-AMY1, total alpha amylase activity, ELISA based LMA detection, crumb firmness, loaf volume, loaf weight, number of cells, oven spring, slice area and slice brightness.\nLineage: BLUPs generated from LMMs.
提供机构：
Commonwealth Scientific and Industrial Research Organisation
