Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree

Author:

Payne P. I.,Corfield K. G.,Blackman J. A.

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Agronomy and Crop Science,General Medicine,Biotechnology

Reference17 articles.

1. Arakawa, T.; Matsumoto, S.; Yonezawa, D.: Determination of aggregation velocity of wheat gluten particles by turbidimetry. Nippon Nogeikagaku Kaishi 48, 255?259 (1974)

2. Arakawa, T.s; Yonezawa, D.: Compositional difference of wheat flour glutens in relation to their aggregation behaviour. Agric. Biol. Chem. 39, 2123?2128 (1975)

3. Arakawa, T.; Yoshida, M.; Morishita, H.; Honda, J.; Yonezawa, D.: Relation between aggregation behaviour of glutenin and its polypeptide composition. Agric. Biol. Chem. 41, 995?1001 (1977)

4. Axford, D.W.E.; McDermott, E.E.; Redmann, D.G.: Small-scale tests of breadmaking quality. Milling Feed Fertiliser 161, 18?20 (1978)

5. Bietz, J.A.; Wall, J.S.: Isolation and characterisation of gliadin-like subunits from glutenin. Cereal Chem. 50, 537?547 (1973)

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