Erratum: Expression of an extended HMW subunit in transgenic wheat and the effect on dough mixing properties (Journal of Cereal Science DOI: 10.1016/j.jcs.2005.04.004);Expression of an extended HMW subunit in transgenic wheat and the effect on dough mixing properties

Journal of Cereal Science

Volumn 42, Issue 2, 2005, Pages 225-231

  Guang, Yuan He ^a   Jones, Huw D ^b   D'Ovidio, Renato ^c   Masci, Stefania ^c   Chen, Mingjie ^a,b   West, Jevon ^b   Butow, Barbara ^d   Anderson, Olin D ^e   Lazzeri, Paul ^f   Fido, Roger ^b   Shewry, Peter R ^b  

^a HUAZHONG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b ROTHAMSTED RESEARCH   (United Kingdom)

^c UNIVERSITY OF TUSCIA   (Italy)

^d CSIRO   (Australia)

^e WESTERN REGIONAL RESEARCH CENTER   (United States)

^f ORYZON GENOMICS   (Spain)

Author keywords

Dough mixing; Genetic transformation; Glutenin polymers; HMW subunit

Indexed keywords

TRITICUM AESTIVUM;

EID: 21744436268     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2005.08.001     Document Type: Erratum

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