Effect of incorporation of an i-type low-molecular-weight glutenin subunit and a modified γ-gliadin in durum and in bread wheat doughs as measured by micro-mixographic analyses

Journal of Cereal Science

Volumn 44, Issue 2, 2006, Pages 194-202

  Ferrante, Paola ^a,b   Cristina Gianibelli, Maria ^b   Larroque, Oscar ^b   Volpi, Chiara ^a   D'Ovidio, Renato ^a   Lafiandra, Domenico ^a   Masci, Stefania ^a  

^a UNIVERSITY OF TUSCIA   (Italy)

^b CSIRO   (Australia)

Author keywords

Bread wheat; Durum; Gliadins; Low molecular weight glutenin subunits

Indexed keywords

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 33747081932     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2006.06.004     Document Type: Article

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