Composition of polymeric proteins and bread-making quality of wheat lines with allelic HMW-GS differing in number of cysteines

Journal of Cereal Science

Volumn 48, Issue 1, 2008, Pages 117-122

  Pirozi, M R ^a,b   Margiotta, B ^c   Lafiandra, D ^d   MacRitchie, F ^b  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b KANSAS STATE UNIVERSITY   (United States)

^c CNR   (Italy)

^d UNIVERSITY OF TUSCIA   (Italy)

Author keywords

Cysteine residue; Flour functionality; Glutenin polymers; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 42949166688     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.08.011     Document Type: Article

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