Quantitative Trait Loci Associated with Milling and Baking Quality in a Soft X Hard Wheat Cross

Authors

Kimberley Garland Campbell, Washington State UniversityFollow
Patrick L. Finney, USDA-ARS
Christine J. Bergman, USDA-ARS
Daisy G. Gualberto, USDA-ARS
James A. Anderson, University of Minnesota
Michael J. Giroux, Montana State University
Dimuth Siritunga, Ohio State University
Jiaqian Zhu, Cornell University
Francois Gendre, Le Plessis Robinson
Catherine Roué, Le Plessis Robinson
Aliette Vérel, Le Plessis Robinson
Mark E. Sorrells, Cornell University

Document Type

Article

Date of this Version

2001

Comments

Published in Published in Crop Science 41:1275–1285 (2001).

Abstract

Interclass hybridization between soft and hard wheat (Triticum aestivum L.) results in new genetic combinations of potential value.