Source of Variation in Flour Protein Quantity and Quality of a Top-Yielding Korean Wheat Cultivar, Baegjoong Grown from

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J. Crop Sci. Biotech. 2018 (June) 21 (2) : 103 ~ 111 DOI No. 10.1007/s12892-017-0148-0 RESEARCH ARTICLE

Source of Variation in Flour Protein Quantity and Quality of a Top-Yielding Korean Wheat Cultivar, Baegjoong Grown from Different Regions Mikhail D. Young1, Kyeong Hoon Kim2, Myung Kyu Oh2, Meera Kweon1* 1

M. Young, M. Kweon, Department of Food Science and Nutrition, Pusan National University, Busan, South Korea, 46241 K. Kim, M. Oh, Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang, Gyeongnam, South Korea, 50424

2

Received: December 12, 2017 / Revised: May 09, 2018 / Accepted: May 18, 2018 Ⓒ Korean Society of Crop Science and Springer 2018

Abstract Korea mainly imports wheat because a relatively little amount (

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