Transformation of wheat with high molecular weight subunit genes results in improved functional properties

Nature Biotechnology

Volumn 15, Issue 12, 1997, Pages 1295-1299

  Barro, Francisco ^d   Rooke, Leonie ^a   Békés, Frank ^b   Gras, Peter ^b   Tatham, Arthur S ^c   Fido, Roger ^c   Lazzeri, Paul A ^a   Shewry, Peter R ^c   Barceló, Pilar ^a  

^a ROTHAMSTED RESEARCH   (United Kingdom)

^b CSIRO   (Australia)

^c UNIVERSITY OF BRISTOL   (United Kingdom)

^d INSTITUTO DE AGRICULTURA SOSTENIBLE   (Spain)

Author keywords

Agricultural genetic engineering; Dough elasticity; Glutenin subunits

Indexed keywords

GLUTENIN;

AGRICULTURE; ARTICLE; FLUOR; GENETIC ENGINEERING; MOLECULAR WEIGHT; NONHUMAN; PRIORITY JOURNAL; WHEAT;

GLUTEN; MOLECULAR WEIGHT; PLANTS, GENETICALLY MODIFIED; TRANSFORMATION, GENETIC; TRANSGENES; TRITICUM;

TRITICUM AESTIVUM;

EID: 0030717636     PISSN: 10870156     EISSN: 15461696     Source Type: Journal    
DOI: 10.1038/nbt1197-1295     Document Type: Article

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