The relationship between high-molecular-weight glutenin subunit composition and the quality of Japanese hexaploid wheat lines

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 7, 2000, Pages 2648-2652

  Nakamura, Hiro ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR TOHOKU REGION   (Japan)

Author keywords

Bread making quality; Hexaploid wheat; HMW glutenin; Subunit composition

Indexed keywords

DRUG DERIVATIVE; GLUTEN; GLUTENIN;

ALLELE; ARTICLE; CHEMISTRY; FOOD COMPOSITION; GENETICS; JAPAN; MOLECULAR WEIGHT; NONHUMAN; NUTRITIONAL SCIENCE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; STANDARD; WHEAT;

ALLELES; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GLUTEN; JAPAN; MOLECULAR WEIGHT; TRITICUM;

TRITICUM AESTIVUM;

EID: 0033942941     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9912654     Document Type: Article

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