Effects of overexpression of high molecular weight glutenin subunit 1Dy 10 on wheat tortilla properties

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 14, 2009, Pages 6318-6326

  Pierucci, Valquíria R M ^a,b,c,d   Tilley, Michael ^a   Graybosch, Robert A ^b   Blechl, Ann E ^d   Bean, Scott R ^b   Tilley, Katherine A ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

^c UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^d WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

High molecular weight glutenin subunit; HMW GS; Protein overexpression; Wheat tortilla quality

Indexed keywords

GLUTEN; GLUTENIN; POLYMER; PROTEIN SUBUNIT;

ARTICLE; BREAD; CHEMISTRY; FLOUR; FOOD HANDLING; GENE EXPRESSION; GENETICS; METABOLISM; MOLECULAR WEIGHT; TRANSGENIC PLANT; WHEAT;

BREAD; FLOUR; FOOD TECHNOLOGY; GENE EXPRESSION; GLUTENS; MOLECULAR WEIGHT; PLANTS, GENETICALLY MODIFIED; POLYMERS; PROTEIN SUBUNITS; TRITICUM;

SECALE CEREALE; TRITICUM; TRITICUM AESTIVUM;

EID: 67650905181     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900629s     Document Type: Article

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