Creating a balance - The incorporation of a HMW glutenin subunit into transgenic wheat lines

Journal of Cereal Science

Volumn 38, Issue 2, 2003, Pages 181-187

  Butow, B J ^a   Tatham, A S ^b   Savage, A W J ^b   Gilbert, S M ^b   Shewry, P R ^b   Solomon, R G ^a   Bekes F ^a  

^a CSIRO   (Australia)

^b Long Ashton Research Station   (United Kingdom)

Author keywords

Dough strength; HMW glutenins; Transgenic wheat; x y ratio

Indexed keywords

TRITICUM AESTIVUM;

EID: 0041875000     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0733-5210(03)00035-3     Document Type: Article

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