Effect of high molecular weight glutenins and D-zone gliadins on bread-making quality in German wheat varieties

Cereal Research Communications

Volumn 28, Issue 1-2, 2000, Pages 187-194

  Bronneke V ^a   Zimmermann, G ^a   Killermann, B ^a  

^a Bayerische Landesanstalt B   (Germany)

Author keywords

Baking quality; D zone giladins; High molecular weight glutenin subunits (HMW GS); SDS polyacrylamide gelelectrophoresis (SDS PAGE); Triticum aestivum var. aestivum

Indexed keywords

EID: 0342424330     PISSN: 01333720     EISSN: None     Source Type: Journal    
DOI: 10.1007/bf03543592     Document Type: Article

References (26)

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