HIGHLIGHTS
- who: Brendan Fahy from the Norwich, UK have published the research: Loss of starch synthase IIIa changes starch molecular structure and granule morphology in grains of hexaploid bread wheat, in the Journal: Scientific Reports Scientific Reports
- what: In light of these data the authors focused on developing mutants for SSIIIa homoeologues which the authors presumed would have the greatest impact on starch properties in the grain. The aim of the study was to estimate the nature and extent of alterations in starch and grain properties brought about by loss of SSIIIa in wheat. Grains for . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.