Effects of specific domains of high-molecular-weight glutenin subunits on dough properties by an in vitro assay

Journal of Cereal Science

Volumn 54, Issue 3, 2011, Pages 280-287

  Anderson, Olin D ^a   Bekes, Ferenc ^b   D'Ovidio, Renato ^c  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

^b FBFD PTY LTD   (Australia)

^c UNIVERSITY OF TUSCIA   (Italy)

Author keywords

Glutenins; Molecular biology; Repetitive; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 81455158951     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.04.005     Document Type: Article

References (29)

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