Effect of heat shock during grain filling on the gluten protein composition of bread wheat

Journal of Cereal Science

Volumn 24, Issue 2, 1996, Pages 91-100

  Ciaffi, M ^a   Tozzi, L ^a   Borghi, B ^b   Corbellini, M ^b   Lafiandra, D ^a  

^a UNIVERSITY OF TUSCIA   (Italy)

^b Cereal Institute   (Italy)

Author keywords

Bread wheat; Heat stress; Polymeric proteins; Quality

Indexed keywords

TRITICUM AESTIVUM;

EID: 0002977126     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1996.0042     Document Type: Article

References (27)

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