Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes

Journal of Cereal Science

Volumn 45, Issue 2, 2007, Pages 140-149

  Edwards, N M ^a   Gianibelli, M C ^b   McCaig, T N ^c   Clarke, J M ^c   Ames, N P ^d   Larroque, O R ^b   Dexter, J E ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b CSIRO   (Australia)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^d Cereal Research Centre   (Canada)

Author keywords

Alveograph; Durum wheat; Gluten index; Gluten strength; High molecular weight glutenin subunits; Mixograph; Polymeric protein

Indexed keywords

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 33846794453     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2006.07.012     Document Type: Article

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