Genetic variability for waxy genes in Argentinean bread wheat germplasm
Amylose and amylopectin are the two polysaccharides that constitute starch in bread wheat and the enzyme GBSSI (Granule-bound starch synthase I), also known as waxy protein, is responsible for amylose synthesis in storage tissues. Decrease of the amylose content in starch has been associated with th...
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| Autores principales: | , , , , |
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| Lenguaje: | English |
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Pontificia Universidad Católica de Valparaíso
2009
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| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582009000100004 |
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