Genetical analysis of contribution of low-molecular-weight glutenin subunits to dough strength in common wheat (Triticum aestivum L.)

Euphytica

Volumn 141, Issue 1-2, 2005, Pages 157-162

  Tanaka, Hiroyuki ^a   Shimizu, Rie ^a   Tsujimoto, Hisashi ^a  

^a TOTTORI UNIVERSITY   (Japan)

Author keywords

Bread making quality; Dough strength; Gliadin; Low molecular weight glutenin subunit; Monosomic analysis; Triticum aestivum L.

Indexed keywords

TRITICUM AESTIVUM;

EID: 17644421490     PISSN: 00142336     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10681-005-6714-6     Document Type: Article

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