Loss of TaIRX9b gene function in wheat decreases chain length and amount of arabinoxylan in grain but increases cross-linking. (2020)

First Author: Pellny TK
Attributed to:  Low viscosity wheat for improved properties for fermentation and animal feed funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1111/pbi.13393

PubMed Identifier: 32356579

Publication URI: http://europepmc.org/abstract/MED/32356579

Type: Journal Article/Review

Volume: 18

Parent Publication: Plant biotechnology journal

Issue: 11

ISSN: 1467-7644