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
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献