Transfer of HMW-glutenin subunits from wild wheats into Triticum durum and improvement of quality

Author:

Dhaliwal H. S.,Garg M.,Singh H.,Chhuneja P.,Kaur Harinder

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Agronomy and Crop Science,Physiology

Reference29 articles.

1. American association of cereal chemists (1983) Approved methods of the AACC. The association: St.Paul, MN.

2. Axford D W E, McDarmott E E and Redman D G (1979) Note on the sodium dodeocyl sulphate test of bread making quality: comparison with Pelshenke and Zeleny test. Cereal Chem. 56(6): 582.

3. Bietz J A, Hubner F R and Wall J S (1973) Glutenin - the strength protein of wheat flour. Baker’s Digest 47:26–31.

4. Branlard G, Autran J C, Monneveux P (1989) High molecular weight glutenin subunits in durum wheat (T. durum) Theor Appl Genet 78: 353–358.

5. Boggini G, Tusa P and Pogna N E (1995) Bread making quality of durum wheat genotypes with some novel glutenin subunit composition. J Cereal Sci 22:105–113

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