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