Genetic variation in glutenin protein composition of aestivum and durum wheat cultivars and its relationship with dough quality

International Journal of Food Properties

Volumn 18, Issue 11, 2015, Pages 2393-2408

  Patil, Vishal R ^a   Talati, J G ^a   Singh, Chandrakant ^a   Parekh, V B ^a   Jadeja, G C ^a  

^a ANAND AGRICULTURAL UNIVERSITY   (India)

Author keywords

Dough quality; HMW GS; LMW GS; PCR; SDS PAGE; Wheat

Indexed keywords

AMINO ACIDS; COVALENT BONDS; ELECTROPHORESIS; GENES; MOLECULAR WEIGHT; PLANTS (BOTANY); PROTEINS; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS;

DOUGH QUALITY; HMW-GS; LMW-GS; SDS PAGE; WHEAT;

POLYMERASE CHAIN REACTION;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84937935926     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2014.980948     Document Type: Article

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