Characterization of HMW glutenin subunits in European spring common wheat (Triticum aestivum L.)

Author:

Nucia A.,Okoń S.,Tomczyńska-Mleko M.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Genetics,Agronomy and Crop Science,Ecology, Evolution, Behavior and Systematics

Reference41 articles.

1. Abdel-Mawgood AL (2008) Molecular markers for predicting end-products quality of wheat (Triticum aestivum L.). Afr J Biotechnol 7:2324–2327

2. Ali N, Iqbal M, Yasmin S, Ahmed I, Asif M (2013) Genetic variation in loci controlling quality traits in spring wheat. Pak J Agric Sci 50:637–647

3. Anjum FM, Khan MR, Din A, Saeed M, Pasha I, Arshad MU (2007) Wheat gluten: high molecular weight glutenin subunits—structure, genetics, and relation to dough elasticity. J Food Sci 72:R56–R63

4. Atanasova D, Tsenov N, Todorov I, Ivonova I (2009) Glutenin composition of winter wheat varieties bred in Dobrudzha Agricultural Institute. Bulg J Agric Sci 15:9–19

5. Barak S, Mudgil D, Khatkar BS (2013) Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties. LWT Food Sci Technol 51:211–217

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