Genetics and Improvement of Barley Malt Quality

Genetics and Improvement of Barley Malt Quality presents up-to-date developments in barley production and breeding. The book is divided into nine chapters, including barley production and consumption, germplasm and utilization, chemical composition, protein and protein components, carbohydrates and...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Zhang, Guoping (Editor ), Li, Chengdao (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 2010.
Edición:1st ed. 2010.
Colección:Advanced Topics in Science and Technology in China,
Temas:
Botany.
Plant genetics.
Agriculture.
Food science.
Plant Science.
Plant Genetics.
Food Science.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • Barley Production and Consumption
  • Barley Germplasm and Utilization
  • Chemical Composition in Barley Grains and Malt Quality
  • Identification of Barley Varieties by Protein Profiling
  • ?-glucans and Arabinoxylans
  • The Properties and Genetics of Barley Malt Starch Degrading Enzymes
  • The Role of Endosperm Cell Walls in Barley Malting Quality
  • Barley Genomics and Malting Quality Improvement
  • Genetic Improvement of Malting Quality through Conventional Breeding and Marker-assisted Selection.

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