Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese bread wheats

Cereal Chemistry

Volumn 82, Issue 4, 2005, Pages 345-350

  He, Z H ^a   Liu, L ^a   Xia, X C ^a   Liu, J J ^b   Pena R J ^c  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b SHANDONG PEANUT RESEARCH INSTITUTE   (China)

^c INTERNATIONAL MAIZE AND WHEAT IMPROVEMENT CENTER CIMMYT   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; GENES; MOLECULAR WEIGHT; PLANTS (BOTANY);

'DRY' [; ALLELIC VARIATION; BREAD WHEAT; DOUGH PROPERTIES; GERMPLASMS; GLUTENIN; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; LOW-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; PROCESSING QUALITY; SDS-PAGE;

ELECTROPHORESIS;

TRITICUM AESTIVUM;

EID: 22144454629     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0345     Document Type: Article

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