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Characterisation of a novel genetic contribution to the bread making quality of wheat
Reference
BBS/E/J/00003331
Principal Investigator / Supervisor
Professor John Snape
Co-Investigators /
Co-Supervisors
Institution
John Innes Centre
Department
John Innes Centre Department
Funding type
Research
Value (£)
26,958
Status
Completed
Type
Institute Project
Start date
01/01/1999
End date
30/10/2001
Duration
34 months
Abstract
To increase knowledge of the relationship determined by chromosome 3A of wheat between biochemistry and bread making quality using near commercial milling and baking techniques. A tagging diagnostic molecular marker will be sought to enable breeders to select for the novel bread making gene on chromosome 3A.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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