A New White Wheat Cultivar, “Jokyoung” for Bread Making

“Jokyoung”, a new bread making wheat cultivar, was developed from the cross between “Seri 82”, a hard white wheat from CIMMYT, Mexico and “Keumkang”, a hard white wheat with high milling rate and early maturing from Korea by National Institute of Crop Sci

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Bibliographic Details
Published inKorean journal of breeding Vol. 38; no. 2; pp. 139 - 140
Main Authors Moon Seok Kang, Choon Ki Lee, Dong Soo Park, Bon Chol Ku, Kwang Geun Park, Jong Min Ko, Jong Nae Hyun, Jae Cheol Kim, Jung Hyun Nam, Duck Yong Suh, Si Joo Kim, Young Seok Yun, Jong Jin Hwang, Jung Gon Kim
Format Journal Article
LanguageKorean
Published 한국육종학회 30.04.2006
The Korean Breeding Society
Subjects
농학
good quality
hard wheat
white grain
Jokyoung
bread making
Wheat
good qualit
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Summary:“Jokyoung”, a new bread making wheat cultivar, was developed from the cross between “Seri 82”, a hard white wheat from CIMMYT, Mexico and “Keumkang”, a hard white wheat with high milling rate and early maturing from Korea by National Institute of Crop Sci
Bibliography:G704-000329.2006.38.2.015
ISSN:0250-3360
2287-5174