Mutations in sorghum SBEIIb and SSIIa affect alkali spreading value, starch composition, thermal properties and flour viscosity

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By Stefanie Griebel1, Richard Westerman1, Adedayo Adeyanju1, Charles Addo-Quaye2, Bruce A. Craig1, Clifford Weil1, Suzanne M. Cunningham1, Bhavesh Patel1, Osvaldo H. Campanella1, Mitchell Tuinstra1

1. Purdue University 2. Lewis-Clark State College

Seven novel alleles of SBEIIb and one allele of SSIIa co-segregated with the ASV phenotype and contributed to distinct starch quality traits important for food processing applications.

Version 1.0 - published on 24 Jul 2019 doi:10.4231/3GBF-RS75 - cite this Archived on 24 Aug 2019

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