Effect of Allelic Variation in Triticin on Bread- and Chapati-Making Qualities of Wheat (Triticum aestivum)

Agricultural Research

Volumn 4, Issue 2, 2015, Pages 139-151

  Goel, Sonia ^a   Rathore, Meenal ^b   Grewal, Sapna ^a   Jain, Neha ^a   Singh, Binay K ^a   Ahlawat, Arvind K ^c   Singh, Anju M ^c   Singh, Pradeep K ^c   Singh, Nagendra K ^a,b  

^a NATIONAL RESEARCH CENTRE ON PLANT BIOTECHNOLOGY   (India)

^b G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^c INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

Bread making quality; Glutenin subunits; Near isogenic lines; Triticin; Wheat

Indexed keywords

FOOD PRODUCTS; GENES; MOLECULAR WEIGHT; PLANTS (BOTANY); PROTEINS; QUALITY CONTROL;

GENETIC BACKGROUNDS; GLUTENIN; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; LOW-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; NEAR ISOGENIC LINES; SEED STORAGE PROTEINS; TRITICIN; WHEAT;

DNA SEQUENCES;

GENETIC ANALYSIS; PHYSICAL PROPERTY; PROTEIN; WHEAT;

TRITICUM AESTIVUM;

EID: 85024839585     PISSN: 2249720X     EISSN: 22497218     Source Type: Journal    
DOI: 10.1007/s40003-015-0150-1     Document Type: Article

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