Abstract
IN 1967, the Pentlandfield stock of the North American six rowed spring barley variety ‘Glacier’ (designated Ac 38) was found to contain approximately twice the normal percentage of amylose in its starch1. This was apparently the first such case of high amylose in barley, although at least four loci are known to cause some increase in the amylose content of maize2.
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References
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WALKER, J., MERRITT, N. Genetic Control of Abnormal Starch Granules and High Amylose Content in a Mutant of Glacier Barley. Nature 221, 482–483 (1969). https://doi.org/10.1038/221482a0
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DOI: https://doi.org/10.1038/221482a0
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