Control by homoeologous group 1 chromosomes of the high-molecular-weight subunits of glutenin, a major protein of wheat endosperm

Author:

Payne P. I.,Law C. N.,Mudd E. E.

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Agronomy and Crop Science,General Medicine,Biotechnology

Reference15 articles.

1. Bietz, J.A.; Huebner, F.R.; Wall, J.S. (1973): Glutenin, the strength protein of wheat flour. Bakers Digest 47, 26–31

2. Bietz, J.A.; Shepherd, K.W.; Wall, J.S. (1975): Single-kernel analysis of glutenin: use in wheat genetics and breeding. Cereal Chem. 52, 513–532

3. Blakesley, R.W.; Boezi, J.A. (1977): A new staining technique for proteins in polyacrylamide gels in g Coomassie Brilliant Bleu G250. Analyt. Biochem. 82, 580–582

4. Brown, J.S.W.; Kemble, R.J.; Law, C.N.; Flavell, R.B. (1980): Control of endosperm proteins in Triticum aestivum L (var. ‘Chinese Spring’) and Aegilops umbellulata Zhuk. by homoeologous group 1 chromosomes. Genetics 93, 189–200

5. Huebner, F.R.; Wall, J.S. (1976): Fractionation and quantitative differences of glutenin from wheat varieties varying in baking quality. Cereal Chem. 53, 258–269

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