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Technical Genetics and Improvement of Barley Malt Quality

Posted on 2010-07-14




Name:Technical Genetics and Improvement of Barley Malt Quality
ASIN/ISBN:3642012787
Publish Date:3642012787
Pages:296 pages
File size:24.1 Mb
Publish Date: 2009
ISBN: 3642012787
Pages: 296 pages
File Type: PDF
File Size: 24,1 MB
Other Info: Springer
   Technical Genetics and Improvement of Barley Malt Quality

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Guoping Zhang, Chengdao Li, "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 sugars, starch degrading enzymes, endosperm cell walls and malting quality, genomics and malting quality improvement, and marker-assisted selection for malting quality. The information will be especially useful to barley breeders, malsters, brewers, biochemists, barley quality specialists, molecular geneticists, and biotechnologists. This book may also serve as reference text for post-graduate students and barley researchers. The authors for each chapter are the experts and frontier researchers in the specific areas.

Professor Guoping Zhang is a barley breeder and crop physiologist in Department of Agronomy, Zhejiang University of China. Dr. Chengdao Li is a senior molecular geneticist and barley breeder in Department of Agriculture & Food, Western Australia. He is also an adjunct professor in Murdoch University of Australia and Zhejiang University of China.

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