Journal
JOURNAL OF FOOD QUALITY
Volume 23, Issue 4, Pages 391-407Publisher
WILEY-HINDAWI
DOI: 10.1111/j.1745-4557.2000.tb00566.x
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Physical attributes, including kernel morphology, are used to grade wheat, and indicate wheat milling and baking quality (MBQ). Using a recombinant inbred population derived from a soft by hard wheat cross, this study quantified kernel traits' sources of variation, studied their heritability, and relationships between morphological and MBQ traits. Transgressive segregation occurred for all traits. Thousand-kernel weight (TKW) and kernel texture (NIR-T) were primarily.
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