Characterization of two 1D-encoded ω-gliadin subunits closely related to dough strength and pan bread-making quality in common wheat (Triticum aestivum L.)

Journal of Cereal Science

Volumn 47, Issue 3, 2008, Pages 528-535

  Wang, Aili ^a   Gao, Liyan ^a   Li, Xiaohui ^a   Zhang, Yanzhen ^a   He, Zhonghu ^b   Xia, Xianchun ^b   Zhang, Yong ^b   Yan, Yueming ^a  

^a CAPITAL NORMAL UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Bread wheat; Dough strength; Gliadins; HPCE; Mass spectrometry; Pan bread making quality; RP HPLC

Indexed keywords

TRITICUM AESTIVUM;

EID: 41949085227     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.06.009     Document Type: Article

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