Durum-Type Wheat with High Bread-Making Quality
- 12 January 1968
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 159 (3811), 211-213
- https://doi.org/10.1126/science.159.3811.211
Abstract
A durum-type wheat (2n = 4x = 28) with high bread-making quality was produced by crossing a durum-wheat variety with a common bread-wheat variety (2n = 6x = 42), backcrossing to the bread-wheat variety for three generations, and then selecting for 28-chromosome plants. The high quality is tentatively attributed to a translocation involving one of the D-genome chromosomes.This publication has 4 references indexed in Scilit:
- Comparison of the Chromosome Substitution and Monosomic Methods for Wheat Quality Studies1Crop Science, 1966
- Chromosomal Location of Genes for Flour Quality in the Wheat Variety ‘Cheyenne’ Using Substitution Lines1Crop Science, 1966
- The Effect of Chromosome 1D on Hexaploid Wheat Flour Quality1Crop Science, 1964
- Wheat: Reconstitution of the Tetraploid Component (AABB) of HexaploidsScience, 1964