Tags: Amylose

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

    2019-07-19 17:57:19 | Datasets | Contributor(s): Stefanie Griebel, Richard Westerman, Adedayo Adeyanju, Charles Addo-Quaye, Bruce A. Craig, Clifford Weil, Suzanne M. Cunningham, Bhavesh Patel, Osvaldo H. Campanella, Mitchell Tuinstra | doi:10.4231/3GBF-RS75

    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.

    https://purr.purdue.edu/publications/3238

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