Article

Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality

2019-09-01

Abstract excerpt

Maize is used in bakery and gluten free food for celiac patients. The objective of this study was to assess the effects of maize mutants with high-amylopectin (waxy1) or quality protein (opaque2) in dough bread by using near-isogenic maize hybrids for waxy1 (wx1) and opaque2 (o2). Differences between wx1 and its wild type allele (Wx1) were significant more often than for o2. Agronomic performance was low for o2 an...

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Literature Corpus work: 488d3050-eeb5-5550-89de-11978e5f38ab
DOI: 10.1016/j.jcs.2019.102796

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