The cumulative effect of allelic variation in LMW and HMW glutenin subunits on dough properties in the progeny of two bread wheats-Reference-Cited by-同舟云学术

The cumulative effect of allelic variation in LMW and HMW glutenin subunits on dough properties in the progeny of two bread wheats

Published:1989-01 Issue:1 Volume:77 Page:57-64
ISSN:0040-5752
Container-title:Theoretical and Applied Genetics
language:en
Short-container-title:Theoret. Appl. Genetics

Author:

Gupta R. B.,Singh N. K.,Shepherd K. W.

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Agronomy and Crop Science,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF00292316.pdf

Reference25 articles.

1. Autran J-C, Berrier R (1984) Durum wheat functional protein subunits revealed through heat treatments. Biochemical and genetical implications. In: Graveland A, Moonen JHE (eds) Proc 2nd Int Workshop Gluten Proteins. Wageningen, TNO, pp 175?183

2. Autran J-C, Laignelet B, Morel MH (1987) Characterization and quantification of low molecular weight glutenins in durum wheats. Biochimie 69:699?711

3. Bailey CH, Sherwood RC (1926) Relation of crude protein content of flour to loaf volume. Cereal Chem 3:393?401

4. Branlard G, Dardevet M (1985a) Diversity of grain proteins and breed wheat quality. 1. Correlation between gliadin bands and flour quality characteristics. J Cereal Sci 3:329?343

5. Branlard G, Dardevet M (1985b) Diversity of grain proteins and bread wheat quality. II. Correlation between high molecular weight subunits of glutenin and flour quality characteristics. J Cereal Sci 3:345?354

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