Transformation of pasta wheat (Triticum turgidum L. var. durum) with high-molecular-weight glutenin subunit genes and modification of dough functionality

Molecular Breeding

Volumn 5, Issue 4, 1999, Pages 377-386

  He, G Y ^a   Rooke, L ^a   Steele, S ^a   Bekes F ^b   Gras, P ^b   Tatham, A S ^c   Fido, R ^c   Barcelo, P ^a,d   Shewry, P R ^c   Lazzeri, P A ^a,d  

^a ROTHAMSTED RESEARCH   (United Kingdom)

^b CSIRO   (Australia)

^c UNIVERSITY OF BRISTOL   (United Kingdom)

^d DUPONT COMPANY   (United States)

Author keywords

Flour quality improvement; Pasta wheat; Seed protein modification; Transformation; Triticum turgidum L. var. durum

Indexed keywords

BIOLISTIC TRANSFORMATION; CULTIVAR; DOUGH; GENE SEGREGATION; GENETIC IMPROVEMENT; GENETIC MARKER; GENETIC TRANSFORMATION; GLUTENIN; MOLECULAR WEIGHT; PLASMID VECTOR; TRANSGENE; TRANSGENIC PLANT;

MOLECULAR WEIGHT; PLANTS (BOTANY); VALUE ENGINEERING;

DURUM; FLOUR QUALITY; FLOUR QUALITY IMPROVEMENT; PASTA WHEAT; PROTEIN MODIFICATIONS; QUALITY IMPROVEMENT; SEED PROTEIN; SEED PROTEIN MODIFICATION; TRANSFORMATION; TRITICUM; TRITICUM TURGIDUM L VAR.;

GENES;

TRITICUM TURGIDUM;

EID: 0032839343     PISSN: 13803743     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1009681321708     Document Type: Article

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