Article

Combined mutations in five wheat STARCH BRANCHING ENZYME II genes improve resistant starch but affect grain yield and bread-making quality

2017-05-01

Abstract excerpt

Increases in the proportion of amylose in the starch of wheat grains result in higher levels of resistant starch, a fermentable dietary fiber associated with human health benefits. The objective of this study was to assess the effect of combined mutations in five STARCH BRANCHING ENZYME II (SBEII) genes on starch composition, grain yield and bread-making quality in two hexaploid wheat varieties. Significantly high...

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Literature Corpus work: 27d8bdd3-5740-5d87-84ac-7b7ab0d704a2
DOI: 10.1016/j.jcs.2017.03.028

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