Biscuit-Making Quality Prediction Using Heritability Estimates and Correlations

The aim of this study was to predict biscuit‐making quality by using correlations between and, heritabilities of, the most important soft wheat quality characteristics. A full diallele cross was made between six spring wheats. The parents and 30F1hybrids were used as experimental material. Percentag...

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Bibliographic Details
Published in:	Journal of the science of food and agriculture Vol. 70; no. 1; pp. 25 - 28
Main Authors:	Labuschagne, Maryke T, Coetzee, M C Brooks, Deventer, Charl S van
Format:	Journal Article
Language:	English
Published:	London John Wiley & Sons, Ltd 01-01-1996 Wiley Published for the Society of Chemical Industry by Elsevier Applied Science
Subjects:	Biological and medical sciences biscuits Cereal and baking product industries correlation Food industries Fundamental and applied biological sciences. Psychology heritability quality prediction Performance evaluation Biscuit Quality Diallel analysis Heritability Processing quality Wheat Comparative study Cultivar
Online Access:	Get full text
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